Chicken Coconut Soup
|Chicken broth||3 Cup (48 tbs)|
|Lemongrass stalk||1 , cut into 1-inch pieces and crushed with the side of a cleaver (Bottom 6 Inches Of Stalk)|
|Thin ginger slices||3|
|Canned coconut milk||14 Ounce (1 Can)|
|Fish sauce||2 Tablespoon|
|Whole chicken breast||1 , skinned, boned, and thinly sliced|
|Canned straw mushrooms||1⁄2 Cup (8 tbs)|
|Fresh lime juice||3 Tablespoon|
|Serrano chile/Jalapeno chile||1 , seeded and slivered|
|Chopped fresh basil||1 Tablespoon|
In a large pot, bring the broth, lemongrass, and ginger to a boil.
Reduce the heat to medium, add the coconut milk and fish sauce, cover, and simmer for 8 minutes.
Add the chicken, mushrooms, lime juice, and chile and cook until the chicken turns opaque, about 5 minutes.
Add the basil leaves just before serving.
Ladle into individual soup bowls.