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Coconut Chicken Soup Recipe

By elanaspantry
Difficulty: Medium | Total Time: 10-15 minutes | Active Time: | Makes: 1 pot

This Gluten Free Coconut Chicken Soup Recipe was inspired by Jaden’s Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook.

INGREDIENTS
  • 3 cups chicken stock
  • 1 fresh thumb-sized piece of ginger, sliced into thin coins
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons agave nectar
  • 6 ounces leftover chicken
  • 1 cup mushrooms, rinsed, drained and sliced in half lengthwise
  • 1 medium carrot, julienned
  • 2 tablespoons lime juice
  • ¼ cup fresh cilantro, minced
INSTRUCTIONS
  1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
  2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
  3. Just before serving, stir in lime juice and cilantro
  4. Serve

Member recipes are not tested by the CHOW food team.

    Write a review | 1 Review

  • This was super simple and delicious. Very well rounded flavor. The only things I did differently was saute the mushrooms first in some oil and Asian pepper sauce. I also added the juice from a whole lime which is probably more than what is called for.

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