Chicken and Coconut Soup with Mushrooms

K has requested soup, but he never has ideas for what soup he wants. So, I had most of the ingredients for this soup, and I made a few additions based on what I thought would taste good. It came together really easily, especially because I had the chopping done ahead of time.

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We liked it with buttery crackers, but we also liked it later with rice. Noodles would also be tasty!

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A soup that reminds you of summer, but works on cozy cold days.

Directions for Chicken and Coconut Soup with Mushrooms

Adapted from Week of Menus

  • Oil
  • Salt
  • Pepper
  • 1.5 pounds chicken, cut into bite-sized pieces
  • 2 cups sliced mushrooms
  • 1 shallot, sliced thinly
  • 1 teaspoon minced garlic
  • 2 Tablespoons minced lemon grass (bottom portion, peel off outer shell first)
  • 1 Tablespoon minced ginger
  • Red pepper flakes (as spicy as you like)
  • ½ teaspoon chili powder
  • 1 teaspoon curry powder
  • 3 cups chicken broth
  • 14 oz coconut milk (shaken first)
  • 1 teaspoon sugar
  • 14 oz can chopped tomatoes (or substitute fresh if in season)
  • 1 Tablespoon lime juice
  • 1/3 cup chopped green onion
  • ¾ cup chopped cilantro

Heat some oil over medium heat in a large pot, such as a Dutch oven. Season the chicken with some salt and pepper, then brown in the pot in batches, if necessary.

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When browned, but not cooked through, remove from the pot. Add the mushrooms to the pot. Add more oil if needed, and cook until the mushrooms are browned.

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Meanwhile, have ready the shallot, garlic, lemon grass, ginger, pepper flakes, chili powder, and curry powder.

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Add half of the green onions to that mixture. Then, when the mushrooms are ready, add in the whole mixture to the pot, stirring.

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After 1-2 minutes, add the chicken broth, using it to help scrape up any bits on the bottom of the pan.

Add the coconut milk, sugar, and tomatoes and bring to a boil.

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Add the chicken, bring back to a boil, and then allow to simmer until the chicken is cooked through.

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At this point, stir in the remaining green onion, and cilantro.

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Cook for about 1 minute, then remove from the heat and stir in the lime juice.

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Directions for Chicken and Coconut Soup with Mushrooms (without pictures)

Adapted from Week of Menus

  • Oil
  • Salt
  • Pepper
  • 1.5 pounds chicken, cut into bite-sized pieces
  • 2 cups sliced mushrooms
  • 1 shallot, sliced thinly
  • 1 teaspoon minced garlic
  • 2 Tablespoons minced lemon grass (bottom portion, peel off outer shell first)
  • 1 Tablespoon minced ginger
  • Red pepper flakes (as spicy as you like)
  • ½ teaspoon chili powder
  • 1 teaspoon curry powder
  • 3 cups chicken broth
  • 14 oz coconut milk (shaken first)
  • 1 teaspoon sugar
  • 14 oz can chopped tomatoes (or substitute fresh if in season)
  • 1 Tablespoon lime juice
  • 1/3 cup chopped green onion
  • ¾ cup chopped cilantro

Heat some oil over medium heat in a large pot, such as a Dutch oven. Season the chicken with some salt and pepper, then brown in the pot in batches, if necessary. When browned, but not cooked through, remove from the pot. Add the mushrooms to the pot. Add more oil if needed, and cook until the mushrooms are browned. Meanwhile, have ready the shallot, garlic, lemon grass, ginger, pepper flakes, chili powder, and curry powder. Add half of the green onions to that mixture. Then, when the mushrooms are ready, add in the whole mixture to the pot, stirring. After 1-2 minutes, add the chicken broth, using it to help scrape up any bits on the bottom of the pan.

Add the coconut milk, sugar, and tomatoes and bring to a boil. Add the chicken, bring back to a boil, and then allow to simmer until the chicken is cooked through.

At this point, stir in the remaining green onion, and cilantro. Cook for about 1 minute, then remove from the heat and stir in the lime juice.

 

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