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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste. Ingredients:
3 cups chicken broth |
1 (14 ounce) can coconut milk |
1/4 cup sweet red chile sauce |
3 tablespoons lime juice |
2 tablespoons fish sauce |
2 tablespoons brown sugar |
1 (1 1/2 inch) piece fresh ginger, sliced |
10 kaffir lime leaves, torn and bruised |
1 1/2 pounds skinless, boneless chicken breast halves - cut into strips |
1 (15 ounce) can straw mushrooms |
1 cup coarsely chopped onion |
1 zucchini, sliced |
1 lemongrass stalk, chopped |
1 bunch fresh basil, chopped |
Directions:
1. Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
2. Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
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