Coconut Chicken Soup

Coconut Chicken Soup

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INGREDIENTS

1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

INSTRUCTIONS

• In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 
• Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.
• Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Source: myrecipes.com
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