Spicy Thai Coconut Chicken Soup

This soup is a whole lot of flavor—and comfort—in a very short time, when you've got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.

1 tablespoon coconut oil
1 tablespoon fresh ginger, minced
1 onion, finely chopped
2 cloves garlic, minced
4 ounces shiitake mushrooms, thinly sliced
1 quart low-sodium chicken stock (or Most Versatile Chicken Stock)
1 can light coconut milk
2 tablespoons fish sauce (or soy sauce)
1 tablespoon chili garlic sauce
1 teaspoon coconut sugar
2 cups cooked chicken (or Simplest Roast Chicken), shredded
2 limes
cilantro (for garnish)

Heat oil in a large saucepan over medium-high heat. Add ginger, onion, garlic and mushrooms. Sauté 3 minutes, or until mushrooms are tender. Stir in stock, coconut milk, fish sauce, chili-garlic sauce (add more if you like it spicy) and coconut sugar. Bring to a simmer, and cook 15 minutes.

Stir in chicken, and cook 5 minutes, or until heated through. Stir in zest and juice of 1 lime. Serve garnished with cilantro and remaining lime cut into wedges.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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