Start by preparing all your ingredients. Slice the chicken breasts into thin strips, chop the scallions, slice the lemongrass, and grate the ginger. This will make cooking a breeze!
In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the sliced scallions, lemongrass, and grated ginger. Sauté for about 2-3 minutes until fragrant, allowing the flavors to meld together.
Next, add the sliced chicken breast to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
Pour in the chicken stock and bring the mixture to a gentle boil. Stir in the soy sauce, cayenne pepper, and sugar. Taste and adjust the seasoning as needed.
Once the soup is boiling, add the sliced mushrooms and coconut milk. Reduce the heat to low and let the soup simmer for an additional 10 minutes. The mushrooms will soften and impart their earthy flavor into the broth.
Remove the pot from heat. Stir in the fresh lime juice and lime zest, along with the chopped cilantro. This adds a refreshing brightness to the soup.
Ladle the soup into bowls, making sure to distribute the chicken and mushrooms evenly. Garnish with extra cilantro and lime wedges if desired. Serve hot and enjoy the vibrant flavors of your homemade Thai-Style Coconut Chicken Soup!
