Thai Chicken Soup

• 3 quarts chicken stock or low-sodium broth
• 1 lemongrass stalk, cut into 4-inch lengths
• One 2-inch piece of fresh ginger, sliced
• 4 Thai bird chiles
• Four 1-inch-thick strips of lime zest
• 1 large head of cauliflower, broken into small florets
• 1/2 pound shiitake mushrooms, stemmed and caps sliced 1/2 inch thick
• One 13 1/2-ounce can unsweetened coconut milk
• 4 cups shredded cooked chicken
• 1 cup frozen shelled edamame, thawed
• 3/4 cup fresh lime juice (from about 5 limes)
• 1/2 cup Asian fish sauce
• Kosher salt
• 1/2 cup chopped cilantro

1. In a large saucepan, combine the stock with the lemongrass, ginger, chiles and lime zest and bring to a boil. Simmer over moderately low heat for 10 minutes. Strain and return to the saucepan. Discard the solids.
2. Add the cauliflower, shiitake and coconut milk to the stock and bring to a boil, then simmer over moderate heat until the cauliflower is crisp-tender, about 5 minutes. Add the chicken and edamame and simmer just until heated through, about 2 minutes. Stir in the lime juice and fish sauce and season with salt. Garnish with the cilantro and serve.

chicken, stalk, ginger, bird chiles, lime zest, head of cauliflower, shiitake mushrooms, milk, chicken, lime juice, fish sauce, kosher salt, cilantro

Taken from www.epicurious.com/recipes/member/views/thai-chicken-soup-52870911 (may not work)