Thai Coconut Soup With Shrimp And Chicken

Recipe Ingredients

1/2 lb	227g / 8oz	Medium shrimp - in thin shells
		Water - as needed
2 cups	474ml	Chicken broth (homemade or canned)
1		Unsweetened coconut milk - (14 oz)
2		Lemongrass stalks - bruised, and
		Thickly sliced, or 4 narrow strips
		Of fresh lemon peel
4 oz	113g	Fresh shiitake mushrooms - stemmed, and
		Caps sliced
1/2 lb	227g / 8oz	Boneless skinless chicken breasts - cut crosswise
		Into 1/4" strips
2 tablespoons	30ml	Thai fish sauce
2 tablespoons	30ml	Lime juice
2		Fresh chiles - (to 3) - seeded, and
		Thinly sliced
2		Green onions - thinly sliced
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Shell and devein shrimp, reserving shells.

Place shells with 2 cups water into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil 5 to 10 minutes to extract flavor from shells. Strain broth and reserve.

In a large saucepan, combine chicken broth, shrimp broth, coconut milk and lemongrass. Bring to a boil, then reduce heat to medium. Add mushrooms and chicken and cook, uncovered, 4 minutes.

Add shrimp, fish sauce, lime juice and chiles. Cook 2 to 3 minutes, or until shrimp are pink and curled.

Remove lemongrass. Stir in green onions and cilantro and serve.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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