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Thai Coconut Soup

Ingredients:

Chicken Bone Broth

6 Cups

Stalks Lemongrass

Makrut Time Leaves

1 inch piece fresh ginger, peeled and grated or minced

Soy Sauce to taste

1 Teaspoons

Sliced white or mixed mushrooms

3/4 Cups

Serrano or Jalapeno Chile, Chopped

1/2

Shredder Chicken Thigh Meat or chopped shrimp or pork

2 Cups

Coconut Cream

1 1/2 Cups

Fish Sauce

1 Tablespoons

Chopped Cilantro

2 Tablespoons

Preparation mode:

1. Add the broth to a large soup pot over medium-high heat.

2. Whack the lemongrass stalks with the blunt end of a knife a few time to help release their aroma, then cut the stalks into 1-inch pieces. Add them to the chicken broth along with the makrut lime leaves, ginger and soy sauce.

3. Simmer the broth for about 20 minutes. Strain out the solids using a strainer, such as spider, our pour the broth into a colander set over a large bowl and then return the strained broth to the soup pot.

4. Add the mushrooms and chile to the broth and cook for 10 minutes.

5. Add the chicken, coconut cream, and fish sauce and cook for 5 minutes.

6. Stir in the cilantro and adjust the seasonings if necessary. Divide soup among 4 bowls and serve with lime wedges.