Thai Chicken Soup

• 6 cups chicken stock
• 1 large stalk lemongrass, finely chopped
• 12.5 oz skinless, boneless chicken thighs or breasts, trimmed, cut into fine strips
• 3 None kaffir lime leaves
• 1 tsp grated fresh ginger
• 2 None large red chilies, seeded, finely chopped
• 1 tbsp fish sauce
• 3/4 cup coconut milk
• 2.5 oz mushrooms, finely sliced
• 10.5 oz green beans, sliced
• 1 tsp brown sugar
• 1 handful fresh basil leaves
• 1 handful fresh cilantro leaves
• 1 None lime, juiced

1. Place stock in a large saucepan. Add lemongrass and bring to a boil. Add chicken and cook for 7-10 mins, until chicken is cooked through.
2. Reduce heat to a gentle simmer and add kaffir lime leaves, ginger, chilies and fish sauce. Simmer for 10 mins then add coconut milk, mushrooms, green beans and sugar, until vegetables are tender. Fold in fresh herbs and lime juice to serve.

chicken stock, stalk lemongrass, skinless, lime leaves, ginger, red chilies, fish sauce, coconut milk, mushrooms, green beans, brown sugar, basil, cilantro, lime

Taken from recipes-plus.com/api/v2.0/recipes/37253 (may not work)