- Shelf Stable Unsweetened Original Almondmilk
- Unsweetened Original Almondmilk
- Extra Creamy Almondmilk
- Cook Time
- 35 Minutes
Almondmilk and Coconutmilk Blend:
Pour chicken broth into a pot; add ginger and lemongrass and bring to a boil. Reduce heat and simmer until ginger and lemongrass are soft and fragrant, about 15 minutes.
Stir chicken into broth; cook until the chicken turns white, about 5 minutes.
Mix mushrooms, jalapeño pepper, scallions, and garlic into chicken mixture; simmer until mushrooms are softened, about 5 minutes more.
Almondmilk and Coconutmilk Blend
Add almondmilk and coconutmilk blend to chicken mixture and warm until heated through but not boiling and chicken is fully cooked, 5 to 6 minutes.
Reduce heat to low and stir fish sauce and lime juice into coconut soup. Ladle soup into bowls and top each with cilantro.