Chicken and Coconut Soup (Thailand)

This recipe comes from the 2005 cookbook, The Best Recipes in the World.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  quart coconut milk
• 1  cup  chicken stock
• 1  lb chicken breast, boneless, skinless, cut into 1-inch strips
• 3  lemongrass, stalks trimmed, smashed, cut into 2-inch lengths
• 3⁄4 inch fresh ginger, cut into 10 slices
• 1  teaspoon red pepper flakes
• 4  fresh lime leaves, fresh, roughly chopped
• 1  cup button mushroom, sliced
• 3  tablespoons fish sauce (nam pla)
• 3  tablespoons lime juice, fresh
• 1  teaspoon granulated sugar
• 1  dash salt
• 1  dash pepper
• 1⁄4 cup fresh cilantro leaves, chopped (optional)

Directions

1. In a large saucepan, combine coconut milk & chicken stock, bringing to a boil over medium-high heat. Lower the heat, add the chicken pieces & simmer about 10 minutes or until cooked through. Remove chicken with a slotted spoon & set aside.
2. Add lemongrass, ginger, chile & lime leaves & simmer for 15 minutes.
3. Remove larger pieces of spices with a slotted spoon, then return the chicken to the saucepan, along with the mushrooms & heat through, about 3 minutes.
4. Turn off the heat & stir in the fish sauce, lime juice & sugar, then season with salt & pepper, before garnishing with the cilantro, if desired.