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| Servings |
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Ingredients
- 1 can coconut milk
- 14 oz chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass - cut into 1" pieces
- 1 lb boneless, skinless chicken breast - cut into 1" chunks
- 1 cup sliced mushrooms
- 1 tbsp fresh lime juice
- 1 tbsp Thai or Vietnamese fish sauce
- 1 tsp coconut sugar
- 1 tsp chili paste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
Ingredients
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Instructions
- In a medium saucepan, combine broth, coconut milk, ginger, and lemongrass. Bring to a boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, coconut sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque (about 10 minutes). Discard lemongrass. Garnish with basil and cilantro.