Coconut-Lemongrass Thai Chicken Soup with Mushrooms

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Thai-inspired soup with tender chicken, earthy mushrooms, and bright lemongrass in a creamy coconut broth. This Thai-inspired soup recipe (gluten-free, dairy-free), ready in about 40 minutes, pairs coconut milk, chicken broth, galangal slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs, cut into 1-inch pieces
14 oz can coconut milk
4 cups chicken broth
2 lemongrass stalks, bruised and cut into 3-inch pieces
4 pieces (about 1/2 inch each) galangal slices
4 kaffir lime leaves
8 oz mushrooms, sliced (shiitake or button)
3 tbsp fish sauce
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
1 small red chili, thinly sliced (optional)
1 tsp sugar

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Instructions

Step 1: In a large pot, combine 4 cups chicken broth, 2 bruised lemongrass stalks cut into 3-inch pieces, 4 slices galangal, and 4 kaffir lime leaves. Bring to a simmer over medium heat and cook for 10 minutes to infuse the flavors.
Step 2: Add 1 lb boneless chicken thighs cut into 1-inch pieces and 8 oz sliced mushrooms to the pot. Simmer gently for 8-10 minutes until chicken is cooked through and mushrooms are tender.
Step 3: Stir in 14 oz can coconut milk, 3 tbsp fish sauce, 1 tsp sugar, and remove the lemongrass, galangal, and lime leaves. Heat through for 3 minutes but do not boil.
Step 4: Remove from heat and stir in 2 tbsp fresh lime juice. Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro and 1 thinly sliced small red chili if using. Serve hot.