Ingredients
1 tbsp. neutral oil, such as canola or vegetable
1 tbsp. freshly minced ginger
4 oz. shiitake mushrooms, chopped
6 c. low-sodium chicken broth
1 (14-oz.) can coconut milk
1 tbsp. fish sauce
1 lb. boneless skinless chicken thighs, cut into 1" pieces
Juice of 1 lime
Cilantro leaves, for garnish
Chili oil, for garnish (optional)
Preparation
Step 1In a large pot over medium heat, heat oil. Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes. Step 2Add broth, coconut milk, and fish sauce and bring to a boil. Add chicken, reduce heat, and simmer until chicken is no longer pink, about 15 minutes. Turn off heat and stir in lime juice. Step 3 Garnish with cilantro and chili oil (if using) before serving.
Looking for more soup inspo? Check out all of our favorite soup recipes! Have you made this yet? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was updated on December 17, 2020 to include more information about the dish.
