Ingredients: 4 cups chicken stock 4 slices peeled fresh ginger 1 large lemongrass stalk, cut into 2 inch pieces and crushed (or 1 teaspoon fresh lemon zest) 16 fresh kaffir lime leaves or the grated zest of 1 large lime 2 (14-ounce) cans unsweetened coconut milk 1/4 cup lime or lemon juice, freshly squeezed 2 to 3 tablespoons Thai fish sauce 2 tablespoons light brown sugar 1 tablespoon red chili paste 1 pound boneless, skinless chicken breasts, cut into bit sized pieces 1/2 pound fresh white mushrooms, thinly sliced 5 small fresh green or red chilies, sliced crosswise, paper-thin Fresh cilantro (coriander) leaves Directions:1. In a large saucepan, combine the stock, ginger, lemongrasss and lime leaves or lime zest. Place over medium heat and slowly bring to a boil. Boil for 1 minute. 2. Reduce heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime or lemon juice, fish sauce, brown sugar and chile paste. Mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender 4 to 5 minutes, add the mushrooms and simmer until tender, about 1 minute. 3. To serve ladle soup into warmed bowls. Float the chili slices and cilantro leaves on top. |