Thai Coconut Chicken Soup

Ingredients

Instructions

1. 1

   PREPARE THE AROMATICS: Trim the lemongrass stalks, remove the tough outer layers, and cut into 2-inch pieces. Smash each piece with the flat side of a knife to release the oils. Slice the ginger into coins (no need to peel). Leave the Thai chilies whole but pierce each one with a knife so they release heat without bursting.

2. 2

   BUILD THE BROTH BASE: In a large pot, combine both cans of coconut milk, the chicken broth, prepared lemongrass, ginger slices, and chilies (if using). Bring to a gentle simmer over medium heat - don't let it boil vigorously or the coconut milk may separate. Reduce heat to low and simmer for 10 minutes to let the aromatics infuse deeply.

3. 3

   COOK THE PROTEIN AND VEGETABLES: Add the thinly sliced chicken breast and sliced mushrooms to the pot. Stir gently to separate the chicken pieces. Simmer for 8-10 minutes until the chicken is cooked through (no pink when you cut into a piece). The chicken will turn opaque and firm.

4. 4

   REMOVE THE AROMATICS: Using a slotted spoon or tongs, carefully fish out and discard the lemongrass pieces, ginger slices, and whole chilies. These have done their job flavoring the broth but aren't pleasant to eat.

5. 5

   SEASON THE SOUP: Remove the pot from heat. Stir in the fish sauce, fresh lime juice, and brown sugar. Taste and adjust - add more fish sauce for saltiness, more lime for brightness, or more sugar if too sour. The flavor should be a balance of creamy, salty, sour, and slightly sweet.

6. 6

   SERVE: Ladle the hot soup into deep bowls. Garnish each bowl generously with fresh cilantro leaves. Serve immediately with extra lime wedges on the side. This soup is best eaten right away while the aromas are strongest.