Thai-style chicken-coconut milk soup

6 Servings

Ingredients

QuantityIngredient
14fluid ounceChicken broth
14fluid ounceCoconut milk
2Chicken breast half; skinned, boned, & cut into strips
2Chicken thigh; skinned, boned, & cut into strips
3Scallion; sliced
½mediumOnion, yellow; chopped
3slicesGinger, fresh
2Lemon grass, stalk; sliced OR
½teaspoonLemon peel, dried
½teaspoonRed pepper flakes, dried
2tablespoonsCilantro; coarsely chopped
10ouncesStraw mushrooms, canned; drained
Zest of one lemon
cupMilk
3tablespoonsNam pla
Cilantro sprigs; garnish

Directions

In a large saucepan, whisk together the chicken broth and coconut milk. Add the chicken strips, scallions, yellow onion, and ginger and heat to just below boiling. Lower the heat and simmer 15 to 20 minutes until the chicken is opaque and tender.

Add the lemon grass, pepper flakes, cilantro, mushrooms, and zest.

Cook five minutes more. Add the milk and cook 10 minutes more until heated through. Stir in the fish sauce, garnish with cilantro, and serve.