THAI COCONUT CHICKEN OR SHRIMP SOUP WITH GINGER
This has become one of my favorite recipes – spicy, rich with flavor, and not complicated 🙂
2 cans (14-ounce each) light unsweetened coconut milk
3 cups canned chicken broth
2 cups thinly sliced mushrooms
6 tablespoons finely chopped lemongrass
1/4 cup fish sauce (nam pla)
2 tablespoons minced fresh ginger
1 serrano chili, sliced into rounds
2 teaspoons chili-garlic sauce
1 pound boneless, skinless chicken breasts, cut into thin strips or shrimp
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice
2 cups steamed jasmine rice or rice noodles
Combine first 8 ingredients (coconut milk through chili-garlic sauce) in large stock pot. Bring to boil over medium heat. Reduce heat; cover and simmer 10 minutes to blend flavors.
Add chicken/shrimp; simmer until cooked through, about 5 minutes.
Mix in green onions, basil, and lime juice.
Spoon some rice/rice noodles in soup bowl or plates. Add soup.