Fragrant Coconut Soup

Name: Fragrant Coconut Soup
Ingredients: 4 cups low sodium chicken broth; 1 stalk lemongrass, thinly sliced; 1 tablespoon gingerroot, finely grated; 1 tablespoon basil, shredded; 14 teaspoon red pepper flakes; 8 ounces boneless skinless chicken breasts, thinly sliced; 1 cup oyster mushroom, thinly sliced, I usually use portabello mushrooms; 1 12 cups cherry tomatoes, cut in half; 3 tablespoons fresh lime juice; 12 cup coconut milk; salt and pepper; 1 cup basmati rice, cooked; 2 tablespoons fresh coriander, minced

13 ingredients

9 steps

Ingredients

4 cups low sodium chicken broth
1 stalk lemongrass, thinly sliced
1 tablespoon gingerroot, finely grated
1 tablespoon basil, shredded
14 teaspoon red pepper flakes
8 ounces boneless skinless chicken breasts, thinly sliced
1 cup oyster mushroom, thinly sliced, I usually use portabello mushrooms
1 12 cups cherry tomatoes, cut in half
3 tablespoons fresh lime juice
12 cup coconut milk
salt and pepper
1 cup basmati rice, cooked
2 tablespoons fresh coriander, minced

Directions

1

Heat the chicken stock in large pot over medium heat.
2

Bring to a simmer.
3

Add the lemon grass, ginger root, basil, red pepper flakes, chicken and mushrooms.
4

Simmer for 10 minutes.
5

Stir in the tomatoes, lime juice, coconut milk and heat through.
6

Season to taste with salt and pepper.
7

Spoon into bowls.
8

Place a scoop of rice in center.
9

Sprinkle with coriander.