Thai Coconut Soup


  • 2 cans coconut milk
  • 2 cups chicken stock
  • 3 stalks lemon grass
  • 3 limes, grated and juiced
  • 1 bunch cilantro leaves
  • 1 5โ€ piece ginger, peeled
  • 2 cloves garlic, peeled and crushed
  • 4 tablespoons nam pla (fish sauce)
  • 3 tablespoons hot chili oil
  • 8 button mushrooms, sliced very thinly
  • 1 small yellow onion, sliced very thinly
  • 2 cups shredded and cooked chicken


  1. In a large sauce pan, combine coconut milk, lime juice, lime zest, and chicken stock. Put heat to medium high.
  2. Cut off root end of lemongrass. Remove outermost layer of leaves. Chop stalks into ยฝโ€ pieces and add to liquid. Roughly chop and crush the ginger; add it along with the garlic to the pot. Tear cilantro leaves from stalks (saving 4-6 stalks for garnish); add to pot. Let simmer for 30 minutes.
  3. Strain soup into a large bowl or different pot. Discard vegetation. Return soup to original pot and put over medium heat. Add onions, mushrooms, and chicken. Allow to simmer for 20 minutes.
  4. When ready to serve, garnish with a generous swirl of chili oil and several cilantro leaves. Best served over a heaping mound of steamed white rice.