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Thai-Style Chicken, Mushroom, and Coconut Soup

Smooth coconut and Thai curry soup with chicken and mushroom. Makes a great make-ahead soup recipe for working from home lunch!

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Smooth coconut and Thai curry soup with chicken and mushroom. Makes a great make-ahead soup recipe for working from home lunch!
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Thai-Style Chicken, Mushroom, and Coconut Soup
Smooth coconut and Thai curry soup with chicken and mushroom. Makes a great make-ahead soup recipe for working from home lunch!
Author: Ruthy Kirwan
Ingredients
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tablespoons grated ginger
  • 8 ounces sliced white button mushrooms
  • 2 cups shredded chicken
  • 1 tablespoon red Thai curry paste
  • 4 cups chicken broth
  • 2 14 ounce cans full-fat coconut milk
  • 2 tablespoons lime juice
  • 4 scallions diced (green parts only)
Instructions
Prep Ahead:
  1. Chop the onions, garlic, and mushrooms, and grate the ginger. Transfer all to a resealable bag or container.
  2. Shred the chicken, or pull form a rotisserie-cooked bird, and transfer to a resealable bag or container.
  3. Dice the scallions and transfer to a resealable bag or container
Prepare From Prepped:
For the stovetop:
  1. Heat the oil in a large pot over medium heat until shimmering, then add the onions, garlic, ginger, and mushrooms.
  2. Stir to cook, then add the chicken and remaining ingredients.
  3. Stir to mix, then bring to a boil.
  4. Lower heat to a simmer and cook 15-20 minutes.
  5. Top with diced scallions before serving.
For the slow cooker:
  1. Add the ingredient to the slow cooker and stir to cook.
  2. Secure the lid and cook 1-2 hours on low.
  3. Serve topped with green onions.
Make From Fresh:
For the stovetop:
  1. Heat the oil in a large pot over medium heat until shimmering, then add the onions, garlic, and ginger.
  2. Stir to mix, and let cook until the garlic has lightened in color and turned fragrant, about 2 minutes.
  3. Add the mushrooms, chicken, and Thai red curry paste and stir to mix.
  4. Add the liquid ingredients and bring to a boil, then lower to a simmer.
  5. Let cook 15-20 minutes.
  6. Top with diced scallions before serving.
For the slow cooker:
  1. Add the ingredients, except for the green onions, to the slow cooker and stir to combine.
  2. Secure the lid and cook 1-2 hours on low.
  3. Serve topped with the green onions.
Recipe Notes

This soup is similar to a soup I order all the time from my favorite Thai restaurant. It’s simple, comforting, and has a bright mix of flavors. This soup can easily be made in the slow cooker or on the stovetop, especially if you’re using pre-cooked chicken. You can cook the chicken separately, or peel it off a rotisserie chicken (my favorite way!).

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About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

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