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.
This was fabulous! So flavorful and complex! I followed instructions exactly except that after straining the infused broth, I chopped about 2 TB of the ginger and put it back in the soup. No problems with curdling, so my guess is that the person whose soup separated may have been boiling it. After adding the coconut milk, you want to be very gentle with it. Serving number would be accurate only if this were a starter soup. My husband and I ate the whole thing as a main dish with the Vietnamese Rainbow Salad. UPDATE Just made this again, but with homemade shrimp stock and shrimp instead of chicken. Served with packaged egg rolls (it's winter) and it's still delicious!
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