Chicken Coconut Soup with Lemongrass

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Amy Pierce

ingredients

• 4 cups chicken broth
• 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger
• 1 large lemongrass stalk, cut into 2-inch pieces,crushed
• 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime
• 2 cans (each 14 oz.) coconut milk
• 1/4 cup lime or lemon juice
• 2 to 3 Tbs. Thai fish sauce
• 2 Tbs. light brown sugar
• 1 Tbs. red chili paste
• 1 lb. boneless, skinless Chicken breasts, cut into bite-size pieces
• 1/2 lb. fresh white mushrooms, brushed clean and thinly sliced
• 5 small fresh red or green chilies, sliced crosswise paper-thin
• Fresh cilantro leaves for garnish

Source: Amy Pierce

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