Thai Coconut Chicken Soup

Recipe Ingredients

1		Chicken Stock - (see recipe)
1		Lemon grass, white part only - cracked open with
		The flat side of a knife
3		Fresh or dried kaffir lime leaves - hand torn
1		Fresh ginger - (abt 3") - peeled, and
		Thinly sliced
2		Thai chilies - halved lengthwise (small)
2		Garlic cloves - crushed
1		Unsweetened coconut milk - (13 oz)
2 tablespoons	30ml	Thai fish sauce (nam pla)
1 1/2 teaspoons	7.5ml	Sugar
1		Straw mushrooms - (8 oz) - rinsed
4		Limes - juiced
1 1/2 cups	93g / 3.3oz	Shredded cooked chicken
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves

Recipe Instructions

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D40) - from the TV FOOD NETWORK

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