Thai-Style Coconut Chicken Soup

Recipe courtesy of Gourmet Garden



1 tsp vegetable oil
3 tbsp Lemongrass Stir-In Paste
3 large shallots, chopped
1/2 cup Lightly Dried Cilantro , divided
4 cups chicken stock
2 cans (14 oz) full fat coconut milk, well shaken
8 ounces Sliced Mushrooms
1 whole breast of rotisserie chicken, shredded
3 tbsp lime juice
2 tbsp Lightly Dried Chili Pepper divided
2 Green onions, thinly sliced
1 lime, cut into wedges


1. Heat oil in large saucepan. Add lemongrass, shallots, 2 Tbsp. cilantro; cook until shallots are softened, 3-4 minutes.
2. Add chicken broth and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes. (For a smoother soup pour broth through a fine mesh strainer and discard solids. Rinse saucepan and return strained broth to pan.)
3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.
4. Stir lime juice and 1 tbsp chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.



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