Chicken Coconut Soup Recipe
Ingredients
| Chicken broth | 3 Cup (16 tbs) | |
| Bottom 6 inches of 1 stalk lemongrass, cut into 1-inch pieces and crushed with the side of a cleaver | ||
| 3 thin slices ginger | ||
| Coconut milk | 1 Can (10oz) | |
| Fish sauce | 2 Tablespoon | |
| 1 whole chicken breast, skinned, boned, and thinly sliced | ||
| 1/2 cup canned straw mushrooms | ||
| Lime juice | 3 Tablespoon | |
| 1 Serrano or jalapeno chile, seeded and slivered | ||
| Basil | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
