Spicy Thai Chicken Coconut Soup with Okra and Mushrooms
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
A warm and delicious spicy Thai coconut soup filled with chicken, mushrooms, and okra. This spicy thai chicken coconut soup with okra and mushrooms is the perfect weeknight dinner.
  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 teaspoon minced ginger
  • ¼ medium sized onion, sliced
  • 1 cup sliced mushroom
  • 1 oyster mushroom, sliced
  • 1 piece lemongrass (about 3 inches), sliced in half
  • 2 lime kefir leaves
  • 3 cup chicken broth
  • 1 ¼ cup coconut milk
  • 5 teaspoons fish sauce
  • 1 tablespoon granulated sugar
  • 3 teaspoons chili paste
  • 6-8 okra
  • 2 cups cooked shredded chicken breast
  1. Add a little bit of olive oil to a medium sized pot over medium to high heat.
  2. Once the olive oil has heated, add minced garlic, minced ginger, and sliced onions. Cook them until they’ve softened and become aromatic.
  3. Add the mushrooms, lemongrass, and lime kefir leaves. Cook for a few minutes until the mushrooms have softened.
  4. Pour in the chicken broth and coconut milk. Season the soup with chili paste, fish sauce, and sugar. Stir the soup with a ladle to incorporate the ingredients. Allow the soup to simmer for several minutes.
  5. Now, add the okra. Cook for a few minutes until the okra has softened and become tender. Lastly, add the chicken breast to the soup and cook until warmed.
  6. Remove the lemongrass and lime kefir leaves.
  7. Serve the soup with rice.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/02/09/spicy-thai-chicken-coconut-soup-with-okra-and-mushrooms/