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.

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