Past Recipes
Chicken and Coconut Soup

Chicken and Coconut Soup with Mushrooms and Sticky Rice

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Recipe Details


We love using rich, aromatic coconut milk as a base for soups. Here, we’re infusing it with ginger, Thai chile, and fish sauce for a supremely fragrant broth that’s swimming with tender cubes of chicken and sautéed mushrooms. It’s ladled over sticky rice and sprinkled with fragrant cilantro and scallions. This dinner is seriously souperb (we couldn’t resist)!


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 690
  • Protein 40g
  • Total Carb 77g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    boneless chicken breasts
  • sticky rice
    3/4 cup
    sticky rice
  • cremini mushrooms
    4 ounces
    cremini mushrooms
  • lime
  • ginger
    1/4 ounce
  • scallions
  • cilantro
    1/4 ounce
  • red bell pepper
    red bell pepper
  • Thai chile
    Thai chile
  • lite coconut milk
    1 can
    lite coconut milk
  • chicken stock
    1 container
    chicken stock
  • fish sauce
    2 teaspoons
    fish sauce
  • sugar in the raw
    4 packets
    sugar in the raw

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan with lid
  • 6" small pot with lid


Cooking Steps

  1. Cook chicken

    Cook chicken

    Pat chicken dry with paper towel; season with ½ teaspoon salt and black pepper. Heat a medium high-sided pan over medium heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 8-9 minutes. Flip and brown opposite side until cooked through and no longer pink, 7 minutes more. Transfer chicken to a plate, skin-side up. Reserve pan, off heat.

  2. Cook rice

    Cook rice

    While chicken cooks, in a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover pot and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 6.

  3. Prepare ingredients

    Prepare ingredients

    Wipe mushrooms clean with a damp paper towel and thinly slice. Halve lime. Trim and discard skin of ginger. Rinse remaining produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop cilantro leaves, discarding stem. Halve bell pepper lengthwise, discarding seeds and stem, then thinly slice. Thinly slice up to half of Thai chile

  4. Sauté vegetables

    Sauté vegetables

    Place pan from chicken over medium-high heat and add 1 teaspoon olive oil. When oil is shimmering, add mushrooms, whole ginger knob, scallion whites and light greens, and bell pepper. Sauté, stirring, until vegetables are beginning to soften, 4-5 minutes. Meanwhile, cut chicken into ½-inch cubes.

  5. Simmer coconut soup

    Simmer coconut soup

    Add coconut milk to pan with vegetables, along with stock. Increase heat to high and bring to a boil, then reduce to medium and simmer until flavors have melded, 6-8 minutes. Then, remove and discard ginger. Add fish sauce, sugar, juice of 1 lime, and sliced Thai chile (adjusting to your heat preferences) and stir to combine. Taste and add salt and black pepper as desired. Remove pan from heat. Cover to keep warm.

  6. Knead rice and plate

    Knead rice and plate

    Transfer cooked rice to a clean, dry surface. Using a spoon, spread in an even layer, then flatten and knead rice, folding it over itself repeatedly, until grains become sticky. Divide and roll into 2 balls, and place in centers of serving bowls. Ladle coconut soup around sticky rice and top with cubed chicken. Garnish with scallion dark greens and cilantro.

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