Green onions make all the difference in this new take on a popular Thai soup.
Recipe information
Yield
Serves 6
Ingredients
2
14-ounce cans light unsweetened coconut milk*
3
cups canned chicken broth
2
cups thinly sliced mushrooms
6
tablespoons finely chopped lemongrass*
1
/4 cup fish sauce (nam pla)*
2
tablespoons minced fresh ginger
1
serrano chili, sliced into rounds
2
teaspoons chili-garlic sauce*
8
skinless boneless chicken thighs, thinly sliced
1
/2 cup thinly sliced green onions
1
/4 cup thinly sliced basil
3
tablespoons fresh lime juice
*Available at Asian markets and many supermarkets across the country.
Need to make a substitution?
Preparation
Combine first 8 ingredients in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil and lime juice..