Hot And Sour Coconut Soup
- 1/2 cup (1-inch) slices peeled fresh ginger
- 1/4 cup chopped fresh cilantro
- 3 garlic cloves, halved
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 (10-inch) stalks fresh lemongrass, each cut into 2-inch pieces
- 1 cup light coconut milk
- 1 tablespoon Thai fish sauce
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces
- 1 (15-ounce) can whole straw mushrooms, rinsed and drained
- 1 cup snow peas, halved crosswise
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh lime juice
- Place ginger, cilantro, garlic, broth, and lemongrass in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Strain the mixture through a sieve over a bowl; discard solids. Return infused broth to pan. Add coconut milk, fish sauce, sambal oelek, chicken, and mushrooms; bring to a boil. Reduce heat, and simmer 10 minutes. Add peas; cook 3 minutes. Remove from heat; stir in basil and lime juice.
fresh ginger, fresh cilantro, garlic, chicken broth, light coconut milk, fish sauce, sambal oelek, skinless, straw mushrooms, snow peas, fresh basil, lime juice
Taken from www.myrecipes.com/recipe/hot-sour-coconut-soup (may not work)