How to Make Thai Coconut Soup

This is a great winter soup; the kick from the chiles really warms you up. Makes six servings.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 small handful oyster mushrooms - coarsely chopped
• 3 tbsp. freshly squeezed lime juice
• 2 (15 oz.) cans coconut milk
• 3 green onions - thinly sliced
• 1/2 small bunch cilantro - leaves only, coarsely chopped
• 2 chicken drumsticks
• 5 serrano chiles - stemmed, seeded and cut into thin slices
• 1 double chicken breasts - cut into 1-inch thin strips
• 2 stalks lemongrass - dry outer husks removed and thick bottoms lightly smashed
• 3 1/2 tbsp. fish sauce
• 3 tbsp. freshly squeezed lime juice
• 1/2 small bunch cilantro - leaves only, coarsely chopped
• 2 chicken drumsticks
• 3 1/2 tbsp. fish sauce
• 3 green onions - thinly sliced
• 2 (15 oz.) cans coconut milk
• 1 small handful oyster mushrooms - coarsely chopped
• 5 serrano chiles - stemmed, seeded and cut into thin slices
• 1 double chicken breasts - cut into 1-inch thin strips
• 2 stalks lemongrass - dry outer husks removed and thick bottoms lightly smashed

1. Put the chicken legs and one stalk of the lemongrass in a medium saucepan with 2 c. water. Bring to a boil, lower the heat, and simmer for 13 to 15 minutes, or until the meat is very tender.

2. Remove from heat and allow to cool enough to handle. Remove the chicken legs, saving the broth, and shred the meat.

3. Strain the broth into a large pot and add the coconut milk, ginger, chiles and remaining lemongrass. Cook on medium heat for 2 to 3 minutes without boiling.

4. Add the leg meat and breast meat and cook for 4 minutes, stirring. Stir in the green onions and mushrooms, and cook for another 3 to 4 minutes.

5. Add the fish sauce, lime juice, and salt and pepper. Serve immediately with the cilantro sprinkled on top.

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