Chicken Coconut Soup

By á-170456

Ingredients

• 3 cups chicken broth
• Bottom 6" of 1 lemon grass stalk cut 1" pieces, and crushed with side of a cleaver
• 3 thin slices ginger
• 1 can coconut milk - (14 oz)
• 2 tablespoons fish sauce
• 1 whole boneless skinless chicken breast thinly sliced
• 1/2 cup canned straw mushrooms
• 3 tablespoons fresh lime juice
• 1 serrano or jalapeño chile seeded, slivered
• 1 tablespoon chopped fresh basil

Details

Servings 4

Preparation

Step 1

In a large pot, bring the broth, lemongrass, and ginger to a boil. Reduce the heat to medium, add the coconut milk and fish sauce, cover, and simmer for 8 minutes. Add the chicken, mushrooms, lime juice, and chile and cook until the chicken turns opaque, about 5 minutes. Add the basil leaves just before serving. Ladle into individual soup bowls.

This recipe yields 4 servings.

Tip: Although lemongrass stalks are fibrous and are used to flavor soup rather than as an ingredient to be eaten, it is customary in Thai cooking to leave them in the soup when serving. You may prefer to discard them just as you would a bay leaf.

Microwave Method: Combine the broth, lemongrass, and ginger in a 2-quart microwave-safe casserole and cook on high for 5 minutes. Add the coconut milk, fish sauce, chicken, straw mushrooms, lime juice, and chile; cover and cook on high until the chicken is just tender, about 3 minutes. Add the basil leaves just before serving. Serve as above.