Coconut Soup

• 4  cup  chicken broth
• 1 lemongrass stalk, cut into 1-inch pieces and crushed
• 4 fresh kaffir lime leaves, torn in 1/2
• 1 (3-inch) piece fresh ginger, thinly sliced
• 1  lb  boneless, skinless chicken, cut into thin strips
• 1 (8-ounce) can straw mushrooms, drained and rinsed
• 4 small green Thai chiles, sliced very thin
• 4  tablespoon  fish sauce
• 2  tablespoon  sugar
• 1 (13-ounce) can coconut milk
• 1/4  cup  freshly squeezed limejuice
• 1/4  cup  fresh chopped cilantro leaves
• Salt and freshly ground black pepper

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.

Prep Time: 5 minutes
Cook Time: 20 minutes
Ease of Preparation: Easy
Yield: 4 servings

Recipe courtesy Paula Deen