- 3 cups chicken broth
- 1 x 14 oz. can coconut milk
- 1/3 cup finely sliced galangal (ginger may be substituted)
- 1 cup bite-size pieces of boneless chicken breast
- 1/2 cup straw mushrooms (or sliced button mushrooms)
- 1-1/2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon Thai fish sauce
- 2 teaspoons Thai chile paste
- 1/2 cup cilantro leaves
- Serrano chiles, sliced (optional)
Combine chicken broth, coconut milk and galangal in a large saucepan.
Bring to a boil and stir for 1 minute. Add chicken meat and stir for 1
minute. Add mushrooms, lemon juice, sugar, fish sauce and chile paste
and stir for 1 minute. Pour into individual soup bowls and top each with
cilantro leaves. For a hotter experience, top with sliced serranos. Yum!
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Chuck Taggart
(e-mail chuck)