Thai Coconut Chicken Soup

• Broth
• 6 cups low-sodium chicken broth
• 2 13.5-oz. cans coconut milk (** bpa free)
• 1 tsp fine grain sea salt
• AA1/2 tsp freshly ground black pepper
• 4 stalks fresh lemongrass, lower white parts chopped into 1-inch chunks, then smashed with knife
• 6 red shallots, peeled and chunked (** or 3 smashed cloves of garlic plus a bit of red onion)
• 1 cup fresh cilantro leaves
• 4-5 fresh red birdAAAs eye chili peppers (to heat preference), smashed with knife
• 3AAA piece fresh galangal root (** ginger can be substituted .. though galangal is really what makes the dish authentic)
• 10 fresh kaffir lime leaves (** I used dried)
• 1 Tbsp coconut sugar
• Soup
• 2 lbs boneless-skinless chicken breasts, cut into 1" pieces
• 10 oz sliced mushrooms (** I used shitake)
• AA1/4 cup Thai fish sauce
• 6-8 fresh limes
• Sweet red pepper rings, cherry tomato halves, or carrot slices (** optional .. though I didn't add anything extra)
• For Serving
• Chili oil, Sriracha, cilantro leaves with tender stems, and lime wedges

1. In a medium large soup pot, add the chicken stock, coconut milk, sea salt and pepper.
2. Add the spices
3. (** Note .. it works well to put all the seasonings into a tied cheesecloth or milk nut bag .. and allow them to steep into the broth. It will save you from having to strain the pot of soup later on)
4. Bring to a simmer (be careful not to boil!) .. to allow the flavors to infuse into the broth f(~ about 10-15 minutes or to taste)
5. Strain the broth through a fine mesh sieve .. or simply remove the cheesecloth/nut milk bag.
6. Add the coconut sugar to the broth, if using, and bring it to a low simmer of about 160-180 degrees. (Again .. be careful not to allow the soup to boil)
7. Add chicken, mushrooms, and other veggies to the pot and and simmer until the chicken is completely cooked and the mushrooms are tender (~ 5-10 minutes)
8. Once the chicken is cooked through, add the smashed chilies and remove the pot from heat.
9. Add the juice of 2 limes, along with the fish sauce. Stir, taste, and adjust
10. Garnish with cilantro leaves, lime juice, and hot sauce, if using.

broth, lowsodium, coconut milk, salt, ground black pepper, lower white, red shallots, fresh cilantro, fresh red, fresh galangal root, lime, coconut sugar, bonelessskinless chicken breasts, mushrooms, fish sauce, fresh limes, sweet red pepper, chili oil

Taken from www.epicurious.com/recipes/member/views/thai-coconut-chicken-soup-53087591 (may not work)