Coconut Chicken Soup Recipe

INGREDIENTS:

• 3 1/2 cup coconut milk
• 1 cup water
• 3 chicken breasts, skinned, deboned and diced
• 1/2 pound fresh mushrooms, halved
• 1 ounce fresh ginger root, sliced
• 1 fresh lemongrass stem, cut in 1" lengths
• 4 kaffir lime leaves, torn in half (or you can use grated lime zest)
• 1/3 cup fresh lime juice
• 3 tablespoons fish sauce
• 3 teaspoons palm sugar, or use granulated sugar
• 1 teaspoon salt
• 2 tablespoons chopped coriander leaves (cilantro)
• 1 tablespoon roasted chili sauce

INSTRUCTIONS:

1. Put coconut milk and water, or chicken broth, into a medium-sized pot, and bring to boil over medium heat.
2. Reduce heat; add galangal, lemon grass, kaffir lime leaves and cook a few more minutes, stirring occasionally.
3. Next, add the chicken, salt, fish sauce, sugar and lime juice. Then, cook just until the chicken is done. 
4. Add mushrooms and remove from the heat.
5. To serve, put a dash of chili sauce in the bottom of a soup bowl. Pour in the soup, sprinkle with coriander leaves or cilantro.

Source: From The Grapevine

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