Prep time: 5 min | Cook time: 10 min | Makes: ~4 cups


14 oz can full-fat coconut milk
2 cups chicken stock
1 lb (500 g) shrimp or chicken breast
1 inch piece of ginger, peeled and sliced into rounds
1 cup sliced mushrooms
2 Tbsp lime juice
1 Tbsp fish sauce (I like Red Boat Fish Sauce)
1 tsp sriracha (or red chili paste)
Chopped cilantro for garnish


1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce heat to a simmer.
3. Add the shrimp or chicken, mushrooms, lime juice, fish sauce and sriracha. Simmer until the shrimp (less than 5 min) or the chicken (5-10 minutes) is cooked through.
4. Top with fresh chopped cilantro for garnish.