This recipe is both fast and easy to make, although the end result is something truly extraordinary. My brother’s wonderful girlfriend Crystal gave me a gift basket last Christmas with all of the ingredients needed to make this soup. I have made it many times and have adapted it just a bit from her original recipe. Enjoy!
* Makes 4-6 servings
Ingredients:
2 (14-ounce) cans coconut milk
4 cups chicken broth
10-12 slices of ginger (about the size of a quarter each)
2 large stalks of lemon grass, cut in 1-inch pieces (lemon grass can be found in most grocer’s produce section)
2 pounds chicken breast, cut into small cubes
2 cups sliced mushrooms
1 teaspoon granulated chicken bouillon
1/4 cup fresh lime juice, plus 1 teaspoon zest
3 tablespoons fish sauce
2 tablespoons sugar
1/4 cup chili paste (available in the Asian section of your local grocery store)
* For less heat, add only 2-3 tablespoons chili paste and then taste before adding remainder.
1 cup chopped fresh cilantro leaves
Directions:
1. In a medium pot combine coconut milk, chicken broth, ginger, and lemon grass. Bring to a boil over medium-high heat.
2. Meanwhile, whisk together lime juice, zest, fish sauce, sugar, and chili paste. Taste and adjust flavors as needed.
3. Add chicken, mushrooms, and lime juice mixture to pot with coconut milk.
4. Reduce heat and simmer until chicken is cooked through, about 10-15 minutes.
5. Stir in cilantro and serve warm.
