Coconut Soup

Name: Coconut Soup
Ingredients: 4 cups chicken broth; 1 lemongrass stalk, cut into 1-inch pieces and crushed; 4 fresh kaffir lime leaves, torn in 1/2; 1 (3-inch) piece fresh ginger, thinly sliced; 1 pound, boneless, skinless chicken, cut into thin strips; 1 (8-ounce) can straw mushrooms, drained and rinsed; 4 small green Thai chiles, sliced very thin; 4 tablespoons fish sauce; 2 tablespoons sugar; 1 (13-ounce) can coconut milk; 1/4 cup freshly squeezed lime juice; 1/4 cup fresh chopped cilantro leaves; Salt and freshly ground black pepper

13 ingredients

7 steps

Ingredients

4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper

Directions

1

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger.
2

Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor.
3

Strain the infused broth, discard the aromatics and return the broth to the pot.
4

Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through.
5

Finally season the soup with salt and pepper.
6

Ladle into serving bowls and top each bowl with some cilantro leaves.
7

Serve immediately.