Coconut Lemongrass Chicken Soup
4 cups chicken broth
2 teaspoons minced ginger
1 large lemongrass stalk, cut into 2-inch pieces, crushed
grated zest of 1 lime
1 14-oz. can coconut milk
1/4 cup lime or lemon juice
3 tablespoons Thai fish sauce
1 teaspoon cane sugar
1 tablespoon red chili paste
pinch cayenne pepper
1 lb. boneless chicken breasts, chopped fine
2 cups bok choy, thinly sliced
1/2 lb. mushrooms, thinly sliced
Chopped fresh cilantro for garnish
- In a large saucepan, combine the broth, ginger, lemongrass and lime zest. Place over medium heat and bring to a boil. Reduce heat and simmer for 1 minute.
- Add the coconut milk, stir to combine and return to a simmer. Add the lime juice, fish sauce, sugar and chili paste; stir well and simmer for 5 minutes.
- Add the chicken pieces and bok choy and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 3 minutes more. Serve garnished with fresh cilantro.