COCONUT CHICKEN SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Two 14-ounce cans light unsweetened coconut milk
  • 3 cups canned chicken broth
  • 2 cups thinly sliced mushrooms
  • 6 tablespoons finely chopped lemongrass*
  • 1/4 cup fish sauce (nam pla)*
  • 2 tablespoons minced fresh ginger
  • 1 serrano chili, sliced into rounds
  • 2 teaspoons chili-garlic sauce*
  • 8 skinless boneless chicken thighs, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/4 cup thinly sliced basil
  • 3 tablespoons fresh lime juice
  • *Available at Asian markets and many supermarkets across the country.

Directions

  • Preparation:
  • Combine first 8 ingredients in large saucepan.
  • Bring to boil.
  • Reduce heat; cover and simmer 10 minutes to blend flavors.
  • Add chicken;
  • simmer until cooked through,
  • about 5 minutes.
  • Mix in green onions, basil and lime juice..

Notes

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