Thai Coconut Soup with Chicken and Mushrooms
Ingredients
1 thumb fresh ginger, minced
1 stalk of lemongrass, diced
3 cups chicken broth
1 lime, zest only
1/2 cup fresh lime juice
1/4 cup fish sauce
1 pound chicken
1 1/2 cups of coconut milk
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/2 cup chopped fresh cilantro
1 jalapeño pepper, diced
Directions
1. In a stockpot, cook chicken for a couple minutes then combine the ginger, lemongrass, chicken broth, lime zest, lime juice, and fish sauce and bring it to a simmer over medium heat. Gently simmer until the chicken is cooked, then stir in the coconut milk, mushrooms, cilantro, and jalapeño.
2. Bring the soup back to a simmer but don't boil and cook long enough for the chicken to cook through.