Thai Chicken Soup

 

2 T vegetable oil

4 garlic cloves, minced

4 T shallots, minced

1 stalk lemongrass, minced, or split in half, outer two leaves removed.

Red cayenne pepper to taste

2 green chilies, finely chopped (or whole, or a jalapeno cut into strips, seeds removed)

1-2 t lime peel

one 3” piece ginger, peeled and thinly sliced

3 C chicken stock or water

1 boneless, skinless chicken breast, boiled and shredded

1-2 T cornstarch

1 can lite coconut milk

1 C sliced mushrooms

¼ C fish sauce

1/8 C fresh lime juice

6 T cilantro, chopped

cooked brown rice for serving

 

In medium-sized pot, heat oil, then stir-fry the garlic, shallots, lemongrass, cayenne pepper, green chilies, lime peel, and ginger for 2 minutes. Add stock or water and bring to a boil. Toss chicken in cornstarch and add. Cook 2 minutes. Add coconut milk, shrooms, fish sauce, and lime juice and simmer for 2 more minutes. Garnish with cilantro and serve with brown rice.