I’m a big fan of soups in the fall and winter. My husband not as much, but I think they are growing on him, especially, with soups as good as this one that is the perfect combination of sweet and spicy. I tend to be hyper focused during the day when I’m working and usually want something quick and easy for lunch. Soup is great because even after reheating it doesn’t lose its essence like a lot of other leftovers tend to do. This soup, a Thai staple, is also great when you are sick because the spiciness of the chili helps clear your sinuses.
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks $
- 1 cup sliced mushrooms
- 1 tablespoon fresh lime juice
- 1 tablespoon Thai or Vietnamese fish sauce
- 1 teaspoon sugar
- 1 teaspoon Thai chili paste
- ¼ cup fresh basil leaves
- ¼ cup fresh cilantro
- In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
iphone photo by me, Recipe via Sunset