Ingredients

The following ingredients have 4 Servings
  • 4 cups Chicken Broth (low-sodium is ideal)
  • 1 can (~2 cups Full-Fat Coconut Milk)
  • 1 lb Chicken Pieces (tenders chopped into smaller pieces)
  • 2 cups or an 8 oz container Sliced Mushrooms
  • 3 Limes Juiced
  • 2 Red Chilies Chopped
  • 3 Lemongrass Stocks
  • 2 ” Fresh Ginger Root
  • 1/2 cup Fresh Cilantro

Instruction

  • In a large saucepan, bring 4 cups of stock to a boil then reduce the heat so it simmers.
  • Pour in 1 can of full-fat coconut milk. This equals ~2 cups. You’ll have to shake the can before you open it to mix the fat with the liquid. Put lid back on the pot and bring it back up to a simmer.
  • In the meantime, peel your ginger.
  • Then chop your ginger into ~1/4” discs.
  • Cut the lemongrass into about 2” pieces on a diagonal.
  • When the soup is back to a simmer, add in the ginger and lemongrass. Let simmer for 2 minutes.
  • Add in the mushrooms and chicken. Put lid on and let simmer for about 8-10 minutes.
  • Chop up the chili peppers into discs. Leave the seeds behind if you’re sensitive to spicy foods.
  • With just a few minutes left of cook time, add in the lime juice and chili slices.
  • Note: Depending on how hot you want the soup will determine when you add the chili slices and what parts you add. If you like spicy food, I recommend you add the chili about 5 minutes after the chicken and include some slices with seeds. If you like mildly spicy foods, add the chilies (some with seeds and some without) just before you serve.
  • Test to see that the chicken is finished cooking by removing a piece and cutting it through the thickest part. Pink? Not finished – add more cooking time. All white even texture? Done!
  • Enjoy!
  • Time: 30 minutes