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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Seed the chiles if you prefer a milder soup. Ingredients:
4 cups chicken broth |
1 (15-ounce) can coconut milk |
1 tablespoon fish sauce |
1 (2-inch) piece fresh ginger, peeled and sliced |
1 to 2 serrano or jalapeño chiles, sliced |
1 stalk lemon grass, cut into 1-inch pieces (optional) |
2 to 3 kaffir lime leaves (optional) |
2 tablespoons fresh lime juice |
1/2 pound peeled and deveined shrimp or 1 (12-ounce) package extra-firm tofu, cubed |
1/2 (8-ounce) package sliced cremini or baby bella mushrooms |
2 tablespoons fresh cilantro leaves |
Directions:
1. Combine first 5 ingredients and, if desired, lemon grass and kaffir lime leaves in a large saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in lime juice. Add shrimp, and simmer 10 more minutes. Discard ginger and lemon grass. Stir in sliced mushrooms and cilantro.
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