Thai Coconut Chicken Soup (Tom Kha Gai)

• 2 stalks lemongrass recent, strong outer layers removed
• 2 tablespoons ginger grated, or finely-chopped recent
• 4 cups lime juice recent, or 10 kaffir lime leaves
• 6 cups chicken stock good quality
• 4 green onions thinly-sliced with the white and green elements separated
• 2 cups chicken shredded
• 8 ounces shiitake white, or oyster mushrooms, or you could possibly use a mixture of your favorites, sliced
• 6 1/2 ounces coconut milk
• 2 tablespoons fish sauce
• 4 teaspoons coconut sugar to style, or use one other favourite sweetener

1. Utilizing the against of a knife, frivolously smash the lemongrass on a chopping board. Lower the lemongrass into 1-inch items, and add to a big stockpot.
2. Add lemongrass, ginger, contemporary lime juice (or kaffir lime leaves), chicken broth, and the white components of the green onions to the stockpot, and stir to mix. Convey to a boil over excessive warmth. Then scale back warmth to medium-low and simmer for 10 minutes, stirring sometimes. Pressure out the broth and discard the solids, then scale back the broth to the stockpot.
3. Add cooked chicken, mushrooms, coconut milk, fish sauce, and sugar, and stir to mix. Enhance warmth to medium-excessive till it reaches a simmer, then proceed to cooking for 1-2 extra minutes till the mushrooms are cooked and softened, stirring sometimes. Style and season with salt and pepper, if wanted.
4. Serve instantly and garnish liberally along with your desired toppings and the green components of the onions.

outer, ginger, lime juice recent, chicken, green onions, chicken, shiitake white, coconut milk, fish sauce, coconut sugar

Taken from www.yummly.com/recipe/THAI-COCONUT-CHICKEN-SOUP-_TOM-KHA-GAI_-1571080 (may not work)