Thai Coconut Chicken Soup
Makes about 6 portions
2 tablespoons vegetable oil
1 cup shallots, minced (about 5 shallots)
2 tablespoons garlic, minced (about 4 cloves)
2 tablespoons lemongrass, minced (about 2 stalks)
1 1/2 teaspoons chili paste
4 slices ginger root, 1/4” thickness
zest of 2 limes, reserve limes for juice
4 cups chicken stock
2 teaspoons sugar
1 14 oz. can unsweetened lowfat coconut milk
1/2 pound boneless chicken thighs, cut into bite-sized pieces
1/2 pound cremini or button mushrooms, sliced thin
1 cup tomatoes, cut in small wedges
2 tablespoons lime juice, more as needed
2 teaspoons kosher salt, more as needed
cilantro for garnish
1. Heat the oil, add the shallot, garlic, lemongrass, and chili paste and cook until aromatic.
2. Add the ginger, lime zest, chicken stock, sugar and coconut milk.
3. Bring to a boil and simmer 15 minutes. Strain into a new pot.
4. Add chicken and mushrooms. Return to a simmer.
5. Add the tomatoes and lime juice.
6. Taste seasoning. Adjust flavor with lime juice, sugar, and/or salt.
7. Serve garnished with cilantro.
