Chicken and Coconut Soup

Flavorful and SO easy to prepare

Active time: 20-30 minutes • Total time: 24 hours

Posted on Mar 14, 2016 by Josh King
Tags: shredded chicken easy whole chicken soup recipes

We love this recipe. It is very flavorful but SO quick and easy to make. Start the chicken in the morning before work (or the day before if that’s easier) and the rest can be done in about 20 minutes right before dinner.


  • 1 TC Farm whole chicken
  • 2 14-oz cans coconut milk (we buy Native Forest because their cans are not lined with BPA plastic)
  • 2 c. thinly sliced mushrooms
  • 2 lemongrass stalks
  • 1/4 c. fish sauce
  • 2 T. minced fresh ginger
  • 2 t. chili-garlic sauce
  • 1/2 c. thinly sliced green onions
  • 1/4 c. thinly sliced basil
  • 3 T. fresh lime juice


  1. Put the chicken (it can still be frozen) in a stockpot and cover with water. 
  2. Simmer until cooked through; at least 8 hours, up to 14 hours. 
  3. Take out the meat and shred it
  4. Return bones to pot and simmer for another 1-12 hours with some carrots and celery to make broth.
  5. Combine the coconut milk, mushrooms, lemongrass, fish sauce, ginger and chili-garlic sauce in a saucepan along with 3 c. of your broth (you don’t have to wait for it to be “done” with the veggies – just take it out whenever you need it). Bring to a boll then cover and simmer for 15 minutes. 
  6. Add the shredded chicken and the last three ingredients. 

The remaining broth can be saved for later use.

This full video explains how to make our Chicken Pot Pie (yum!) -- but pressing play on the clip above will start at the 6:54 mark and show how to make the shredded chicken which you can use in this recipe.  Enjoy!

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