Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons coconut oil
  • 1 bunch green onions, (thinly sliced)
  • 4 medium garlic cloves, (minced)
  • 2 tablespoons grated fresh ginger
  • 2 stalks lemongrass, (cut into chunks (see Recipe Notes below))
  • 1 Thai red chile or jalapeno, (seeded and finely chopped)
  • 4 cups chicken broth
  • 1 15-ounce can straw mushrooms, (drained and rinsed)
  • 1 13.5-ounce can full fat coconut milk
  • 2 teaspoons Red Boat fish sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 16 ounces boneless, skinless chicken breast
  • snipped fresh cilantro
  • lime wedges

Instruction

  • Melt the coconut oil in a large saucepan over medium-low heat. Add the green onions, garlic, ginger, lemongrass, and chile. Cook, stirring continuously to avoid burning the garlic and ginger, for 2 minutes. Raise the heat to medium and stir into the broth, mushrooms, coconut milk, fish sauce, lime juice and salt. Add the chicken and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is no longer pink and the internal temperature registers 165 degrees F., about 15 minutes.
  • Remove the chicken from the soup and let it rest for 2 minutes. Remove the lemongrass pieces. Use two forks to shred the chicken into chunks, then return the chicken to the soup. Serve the soup with fresh cilantro and lime wedges.