Quick Thai Coconut Soup

Name: Quick Thai Coconut Soup
Ingredients: 4 cups Chicken Stock Or Broth; 1 stalk Lemongrass, Cut Into Four Pieces; 1 piece Galangal (thai Ginger), About 1 1/2 Inches, Peeled And Sliced; 4 whole Kaffir Lime Leaves, Torn Into Pieces; 2 whole Limes, Juiced; 3 Tablespoons Fish Sauce; 1 pound Boneless Skinless Chicken Breasts, Sliced Into Thin Strips; 1 whole Serrano Chili Seeded And Minced; 4 ounces, weight Chanterelle Mushrooms, Sliced; 1 can (15 Oz. Can) Coconut Milk; 1 bunch Fresh Cilantro, Chopped

11 ingredients

4 steps

Ingredients

4 cups Chicken Stock Or Broth
1 stalk Lemongrass, Cut Into Four Pieces
1 piece Galangal (thai Ginger), About 1 1/2 Inches, Peeled And Sliced
4 whole Kaffir Lime Leaves, Torn Into Pieces
2 whole Limes, Juiced
3 Tablespoons Fish Sauce
1 pound Boneless Skinless Chicken Breasts, Sliced Into Thin Strips
1 whole Serrano Chili Seeded And Minced
4 ounces, weight Chanterelle Mushrooms, Sliced
1 can (15 Oz. Can) Coconut Milk
1 bunch Fresh Cilantro, Chopped

Directions

1

Bring the chicken stock to a simmer with the lemongrass, galangal and lime leaves.
2

Add the lime juice and fish sauce, simmer again, and then add the chicken, minced chili, mushrooms and coconut milk.
3

Continue simmering until the chicken has cooked through, about fifteen to twenty minutes.
4

Ladle into bowls and serve with cilantro on top.