Ingredients
- 4 cups chicken broth
- 2 inches fresh ginger sliced
- 2 stalks lemongrass bottom part only, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves or zest of 1 lime
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 2 1/4 cups mushrooms sliced
- 1 small onion thinly sliced
- 1-2 Thai chilies or 1 jalapeño pepper sliced (optional)
- 1 can full-fat coconut milk 13.5 ounces
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- Fresh cilantro leaves for garnish
Instructions
- In a large pot, combine the chicken broth, sliced ginger, lemongrass pieces, and kaffir lime leaves (or lime zest). Bring to a boil over medium heat.
- Add the chicken pieces, sliced mushrooms, onion, and Thai chilies to the pot. Reduce heat and simmer for 5-10 minutes, until the chicken is cooked through.
- Stir in the coconut milk and simmer for another 5 minutes. Do not let the soup boil.
- Stir in the fish sauce and lime juice. Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh cilantro leaves.
