Coconut Soup

• 4 cups Chicken Broth
• 1 stalk Lemongrass, Cut Into Pieces And Crushed
• 1 whole Lime, Halved
• 1 piece Fresh Ginger, About 3", Thinly Sliced (or 1-2 Teaspoon Ground Ginger)
• 1/2 pounds Boneless, Skinless Chicken, Cut In Thin Strips
• 2 cups Fresh Mushrooms, Sliced (your Favorite Variety)
• 4 whole Green Thai Chilies, Thinly Sliced
• 1/4 cups Fresh Cilantro, Chopped, Plus More For Garnish
• 3 whole Scallions, Thinly Sliced
• 4 Tablespoons Fish Sauce
• 2 Tablespoons Sugar
• 1 can (13 Oz. Size) Coconut Milk
• Salt And Pepper
• Lime Wedges, For Garnish

1. In a stockpot, combine and bring to a boil the chicken broth, lemon grass, lime (juiced into pot, then pieces thrown in), and ginger. Lower heat, cover and simmer for 10 minutes.
2. Strain the infused broth, discard the aromatics and return broth to the pot. Add chicken, mushrooms, chiles, cilantro, scallions, fish sauce, sugar, and coconut milk; let simmer for another 10 minutes, or until the chicken is cooked through. Season with salt and pepper. Ladle into bowls and garnish with fresh cilantro leaves and lime wedges.
3. This soup is so easy to adjust to your own tastes. Use your favorite pepper and add some crushed red pepper for some extra heat. I prefer button mushrooms in this recipe, but the picture shows the baby bellas which were all I had on hand-still so good. Use light coconut milk to decrease the calorie count if you like. Use pork instead of chicken, or go meatless and include whatever veggies you feel like. Stream in a beaten egg for egg drop soup. Throw in your favorite Asian noodle variety to create a more filling soup. The possibilities are endless!

chicken broth, stalk, fresh ginger, chicken, fresh mushrooms, chilies, ubc, scallions, fish sauce, sugar, coconut milk, salt, lime wedges

Taken from tastykitchen.com/recipes/soups/coconut-soup/ (may not work)