Bill's Thai Chicken Coconut Soup
Servings: 4
Ingredients
- 1 chicken breast or 2 chicken thighs skinned
- 1 can coconut milk
- 1 can chicken or vegetable stock
- 1 tablespoon fresh lime juice
- ½ stalk celery
- ½ Vidalia onion
- 6 fresh ginger cut in quarter-size slices
- 1 stalk fresh lemongrass cut in half
- 1 teaspoon sugar
- 1 teaspoon Thai chili paste
- 1 tablespoon fish sauce optional
Garnish
- 1 cup thinly sliced button mushrooms
- ¼ cup fresh cilantro leaves
Instructions
- In a medium saucepan, heat 1 tbsp. olive oil and add onion, celery, and lemongrass. Simmer until translucent.
- Add coconut milk, chicken stock and bring to boil over high heat. Add lime juice, fish sauce (if using), ginger, sugar and chili paste. Reduce heat and simmer until chicken is firm and white, 5 to 10 minutes. Discard lemongrass.
- Adjust seasoning with salt & pepper
- Ladle into bowl and garnish with raw mushrooms slices and cilantro leaves
- Eat It.