Thai Chicken and Coconut Soup
(Tom Khar Ghai)Contributed by Christine and John Wentworth
In a large saucepan, bring broth, coconut milk, and lemon grass to a boil. Reduce heat and add chicken. Simmer until the chicken is almost fully cooked (about 12 minutes).
Transfer chicken to a cutting board to cool, then cut it into ½" pieces. Add lime juice, cayenne, mushrooms, ginger, and scallion. Simmer for 20 minutes.
Put chicken back into saucepan and simmer until chicken is heated all the way through. Sprinkle soup with fresh cilantro just before serving. Makes 2 to 4 servings.
- 2 cups chicken broth
- 1 14-oz. can of unsweetened coconut milk
- ½ cup lemon grass, sliced ¼" thick
- 1 large chicken breast
- 1 T lime juice
- 1 t fresh cilantro, chopped
- 1 scallion, sliced thinly
- 6-10 dried chinese mushrooms, sliced
- ¼ t cayenne pepper
- dash of ginger