Coconut Chicken Soup

By mschweickert

Ingredients

• 2 14-ounce cans light unsweetened coconut milk*
• 3 cups canned chicken broth
• 2 cups thinly sliced mushrooms
• 6 tablespoons finely chopped lemongrass*
• 1/4 cup fish sauce (nam pla)*
• 2 tablespoons minced fresh ginger
• 1 serrano chili, sliced into rounds
• 2 teaspoons chili-garlic sauce*
• 8 skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced green onions
• 1/4 cup thinly sliced basil
• 3 tablespoons fresh lime juice
• Available at Asian markets and many supermarkets across the country.

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Combine first 8 ingredients in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil and lime juice..