Gingered Chicken And Coconut Soup

More from this source
Washington Post


Add a comment


2 cups chicken stock or broth

2 cups unsweetened coconut milk (not low-fat)

Pinch salt

1 teaspoon palm or brown sugar

2 stalks lemon grass, ends trimmed, stalks bruised

1 shallot, peeled and very thinly sliced

1 to 3 Thai, serrano or jalapeno chili peppers, bruised

10 slices ginger root

1/2 tablespoon shredded or julienned lime zest

3 to 4 ounces chanterelle, oyster or shiitake mushroom caps, torn or sliced

3 ounces boneless, skinless chicken breast or thighs, thinly sliced

1 tablespoon freshly squeezed lime juice, or to taste

1 to 3 tablespoon fish sauce

1 tablespoon cilantro

You might also like

Spiced Lentil Soup With Coconut Milk
Sprouted Kitchen
Roast Pumpkin, Coconut And Chilli Soup
Donal Skehan
Spiced Coconut Lentil Soup Recipe
Food Republic
Tomato Soup With Chili, Ginger & Coconut
Thai Coconut Chicken Soup
Pamela Salzman
Black Bean + Butternut Soup
Sprouted Kitchen
Thai Red Curry Coconut Soup With Vegetables
Running With Tweezers
Thai Curried Butternut Squash Soup
Cookie and Kate
Thai Coconut Chicken Soup Recipe
Food Republic
Spicy Thai Coconut Chicken Soup
Handle the Heat