Infuse a simple base of canned chicken broth with authentic Thai flavors of ginger, cilantro, garlic, and lemongrass. Thai fish sauce and sambal oelek are available in the ethnic food aisle at most large supermarkets; both are versatile condiments to keep on hand.
8 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1 (15-ounce) can whole straw mushrooms, rinsed and drained
1 cup snow peas, halved crosswise
1/4 cup chopped fresh basil
2 tablespoons fresh lime juice
How to Make It
Place ginger, cilantro, garlic, broth, and lemongrass in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Strain the mixture through a sieve over a bowl; discard solids. Return infused broth to pan. Add coconut milk, fish sauce, sambal oelek, chicken, and mushrooms; bring to a boil. Reduce heat, and simmer 10 minutes. Add peas; cook 3 minutes. Remove from heat; stir in basil and lime juice.