Coconut-Lemongrass Thai Chicken Soup with Mushrooms
A fragrant Thai-inspired soup with tender chicken, earthy mushrooms, and bright lemongrass in a creamy coconut broth. This thai-inspired soups (gluten-free, dairy-free) ready in about 40 minutes pairs can coconut milk, chicken broth, (about 1/2 inch each) 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 a quick salad or grain on the side. 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.
Ingredients
- 1 lb boneless chicken thighs, cut into 1-inch pieces
- 14 oz can coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass stalks, bruised and cut into 3-inch pieces
- 4 pieces (about 1/2 inch each) galangal slices
- 4 leaves 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
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.
Equipment for this recipe
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Frequently asked questions
How long does Coconut-Lemongrass Thai Chicken Soup with Mushrooms take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lemongrass Thai Chicken Soup with Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep can coconut milk from drying out.
Can I substitute ingredients in Coconut-Lemongrass Thai Chicken Soup with Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lemongrass Thai Chicken Soup with Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lemongrass Thai Chicken Soup with Mushrooms gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
