Thai-Style Chicken and Coconut Soup
Thai inspired chicken and coconut soup with the zesty fragrance of lemongrass and ginger.
- 1 tbsp cooking oil
- 2 stalks lemongrass cut into 1" sections
- 2 inch ginger peeled
- 1 tbsp lime zest
- 1/4 cup lime juice
- 5 cups chicken stock
- 1 lb chicken thigh sliced
- 2 cups coconut milk
- 1 tspn sugar
- 2 tbsp fish sauce
In a skillet, heat cooking oil on medium-high heat and add the lemongrass, ginger, lime zest and juice. Cook and stir until the lime juice is almost completely absorbed.
Pour in the chicken stock and simmer for 30 minutes.
Remove the lemon grass and add the chicken thigh. Simmer for another 30 minutes.
Add 8 oz shiitake mushrooms, coconut milk, sugar, and fish sauce. Stir and bring to a boil. Serve hot.