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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I just love this soup. The broth has such good flavor. Sometimes when I make this I leave out the chicken entirely, or substitute a little bit of fish or shrimp, for the chicken. Ingredients:
4 cups chicken broth |
4 slices gingerroot |
1 lemon, juice of |
2 tablespoons fish sauce |
17 ounces coconut milk (regular or lite) |
2 tablespoons seasoned rice vinegar |
1 tablespoon garlic and red chile paste |
1 lb raw chicken breast, chopped |
1 bunch green onion, thinly sliced |
2 serrano chilies, sliced thin |
1 bunch fresh cilantro, chopped |
Directions:
1. In a soup pot, bring stock and ginger slices to a boil, for one minute.
2. Reduce heat to low and add coconut milk, lemon or lime juice, fish sauce, rice vinegar, green onions, and garlic chile paste; simmer for about 5 minutes.
3. Add the chicken and simmer for 5 minutes more, or until chicken is cooked.
4. Turn off the heat, and add sliced chiles and cilantro.
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