Ingredients
- 3 cups chicken stock
- 5 1/2 ounces gingerroot, cut in chunks
- 12 inches lemongrass, stalk cut into 3 in pieces
- 1 lime, zest of ( zest of one lime)
- 2 (15 ounce) cans coconut milk
- 1 chicken breast, thinly sliced
- 2 tablespoons chili paste ( with tamarind)
- 1/4 cup fresh lemon juice
- 2 1/2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 8 ounces mushrooms, sliced
- 2 small chili peppers, diced
Directions
- Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
- Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
- Serve after removing ginger chunks & lemongrass pieces.
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