Thai Chicken Coconut Soup
This classic Thai-style soup is rich and comforting and the perfect one-pot meal, served with a bowl of rice for substance. It tastes even better the next day, when the flavors have had time to meld together.
4 cups chicken stock
2 garlic cloves, peeled
One 3-inch piece fresh ginger, peeled and cut into chunks
One 5-inch stalk lemongrass
Two 13-ounce cans unsweetened coconut milk
4 ounces shitake mushrooms
4 ounces sliced white mushrooms
1 tablespoon fish sauce
2 teaspoons granulated sugar
1 teaspoon chili-garlic Sauce
Juice of 1 lime
2 cups First Street Shredded Chicken Breast
Kosher salt and freshly ground black pepper
1/4 cup chopped green onions, for garnish
White Rice, for serving
Combine the chicken stock, garlic, ginger and lemongrass and bring to a simmer. Cover the pot, reduce the heat to low and let the aromatics infuse into the broth for 10 minutes.
Uncover the pot and remove the garlic cloves, ginger and lemongrass.
Add the coconut milk, both mushrooms, fish sauce, sugar, Chili-Garlic Sauce, lime juice and shredded chicken. Simmer over low heat for 5 minutes. Season the soup with salt and pepper. Ladle the soup into bowls and garnish with green onions.
Serve with rice.