Coco-Chicken And Mushroom Soup - {Thai}

Recipe Ingredients

1		Boneless skinless chicken breast - sliced on diagonal
		As thin as possible
3		Fresh lemon grass - stripped of
		Outer leaves, cutting away the root end
		And 2/3 of the top stalk, then sliced
		Sharply diagonally into 1/4" pieces
4 cups	948ml	Chicken stock
1/4 cup	59ml	Fresh ginger root - cut 1/4" pieces
4		Lime zest
1 cup	237ml	Light coconut milk
2 cups	474ml	Thinly-sliced fresh mushrooms
2 teaspoons	10ml	Cornstarch - dissolved into
1 tablespoon	15ml	Water
4 tablespoons	60ml	Nam pla or other fish sauce
4 tablespoons	60ml	Fresh lime juice
		Garnish
12		Fresh basil leaves - julienned
2		Jalapeño peppers - sliced thin circles

Recipe Instructions

Bring the stock to a boil in a large saucepan and stir in the lemon grass, ginger, and lime zest. Reduce heat and simmer for 5 minutes. Add coconut milk and bring to a boil, stirring steadily. Reduce heat and simmer until richly flavored, about 5 minutes. Strain the soup into another saucepan (or just strain out the flavorings).

Stir in the chicken and mushrooms and simmer until the chicken is cooked through, about 2 to 3 minutes. Stir in the dissolved cornstarch and bring to a boil to thicken slightly. Remove from heat and stir in the nam pla, lime juice, basil, and chili peppers. Correct the seasoning with more nam pla or lime, as you like.

Ladle soup and serve hot to 4 people as a first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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