Slice the chicken thinly. Quarter the mushrooms, bruise the lemongrass with the back of a knife and cut it into pieces.
Heat the coconut oil in a large pan. Cook the ginger and lemongrass briefly until really fragrant.
Pour in the chicken stock and coconut milk and bring everything to the boil. Then turn the heat down a little.
Add the chicken and mushrooms to the soup and simmer gently until the chicken is cooked and the mushrooms are soft.
Stir in the soy sauce, lime juice and chilli flakes. Remove the lemongrass and ginger from the soup before serving.
Ladle into deep bowls, sprinkle with coriander and serve hot.
Good to know
This soup is warm, fragrant and surprisingly quick to make. It tastes like the end of a workday, when something mellow and savoury is just right.
Swaps
Chicken breast → skinless chicken thighs (often juicier, a little more iron and zinc). Soy sauce → tamari (gluten-free with the same savoury depth). Mushrooms → shiitake (more umami, plus fibre). Coconut oil → ghee (buttery flavour, heat-stable).
Allergens
Contains soya and, depending on the stock, possible traces of celery. With little or no chilli, it usually suits children; during pregnancy, always cook the chicken all the way through and only use pasteurised coconut milk and hygienically prepared stock. Contains: gluten (soy sauce).
