• 8 cups chicken stock
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 3 tablespoons lime juice
  • 1 teaspoon salt
  • 1 tablespoon lemongrass paste
  • 1 tablespoon ginger paste (I used Gourmet Garden for both pastes)
  • 1 serrano chili, seeds removed and finely chopped
  • 1 cup white button mushrooms, sliced
  • 3 cups cooked chicken, shredded (I used rotisserie chicken)
  • 1 tablespoon brown sugar
  • 1 (14 ounce) can coconut milk
  • cherry tomatoes (halved), cilantro, and hot sauce for garnish


  1. Heat chicken stock, cilantro, lemongrass, lime juice, salt, serrano, and ginger in a 6 quart dutch oven or large stock pot over medium high heat. Stir to combine. Bring to a boil and then reduce to a simmer, cooking for 15 minutes
  2. Add mushrooms and chicken, stirring to combine. Simmer for 5 minutes until chicken is fully heated.
  3. Stir in coconut milk and brown sugar, stirring until everything is fully combined and smooth.
  4. Simmer until ready to serve, topping with cherry tomatoes, cilantro, and hot sauce (optional)
  5. Enjoy!

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