Thai Chicken Soup
2 15-ounce cans coconut milk
3 cups canned chicken broth
3 cups thinly sliced mushrooms
6 tablespoons finely minced lemongrass, placed in a cheesecloth sachet
1/4 cup fish sauce (nam pla)
2 tablespoons minced fresh ginger
1 serrano chili, sliced into rounds
2 teaspoons chili sauce
3 cloves minced garlic
2 skinless boneless chicken breasts, thinly sliced and chopped
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice
Combine milk, chicken broth, mushrooms, lemongrass, fish sauce, ginger, serrano, chili sauce and garlic in large saucepan. Bring to boil. Reduce heat, cover and simmer 10 minutes to blend flavors. Add chicken and simmer until cooked through, about 5 minutes. Remove the lemongrass sachet and mix in green onions, basil and lime juice.
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