Main content


PREP TIME: 10 mins, COOK TIME: 20 mins, TOTAL TIME: 30 mins


12 oz Chicken Breasts - Boneless, Skinless; Fat Removed (I also like to use Chicken Thighs)

1 1/2 cups Chicken Broth - No salt added

1 cup Coconut Milk

1 cup Mushrooms chopped

2 cups Broccoli Florets

5 slices peeled Fresh Ginger Root

1 - 2 whole Red Chili Peppers sliced - based on heat desired

1 stalk Lemon Grass cut in half and smashed

4 Green Onions sliced - white and green separated

1 tsp Thai Chili Paste add based on desired heat

1/4 cup Cilantro roughly chopped

1/4 cup Basil roughly chopped

1/2 tsp White Pepper

1 Lemon sliced



  1. Place the chicken breasts in a small saucepan. Cover the chicken completely with water and

place on the stove over medium high heat. Bring the water to 180 degrees F - just before the water starts to bubble. Poach the chicken until it reaches 165 degrees F.

  1. While the chicken is poaching, in a medium saucepan over medium high heat, add the coconut milk, mushroom, broccoli, ginger, chili peppers, lemongrass, and the whites of the green onions and bring to a simmer.
  2. Add the chili paste and simmer for 10 minutes.
  3. Cool the chicken slightly and cut into 1 inch cubes. Add the cubed chicken to the soup.
  4. Remove the lemongrass, ginger slices, and chili peppers with a slotted spoon and discard.
  5. Add the cilantro, basil, and white pepper.

Serve and garnish with lemon slices and green onion slices.