Thai-style chicken-coconut milk soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | fluid ounce | Chicken broth |
| 14 | fluid ounce | Coconut milk |
| 2 | Chicken breast half; skinned, boned, & cut into strips | |
| 2 | Chicken thigh; skinned, boned, & cut into strips | |
| 3 | Scallion; sliced | |
| ½ | medium | Onion, yellow; chopped |
| 3 | slices | Ginger, fresh |
| 2 | Lemon grass, stalk; sliced OR | |
| ½ | teaspoon | Lemon peel, dried |
| ½ | teaspoon | Red pepper flakes, dried |
| 2 | tablespoons | Cilantro; coarsely chopped |
| 10 | ounces | Straw mushrooms, canned; drained |
| Zest of one lemon | ||
| 1½ | cup | Milk |
| 3 | tablespoons | Nam 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.