Recipe of the Month Archive  April 2011

Thai Ginger Chicken Soup

4 boneless skinless chicken breast halves
2 14oz cans coconut milk
2 cups chicken broth
1 ½" piece of fresh ginger grated
3 tbsps fish sauce
¼ cup lime juice
1 bunch green onions thinly sliced
½ cup cilantro chopped plus more for garnish
2 14oz cans straw mushrooms drained

Pour coconut milk and broth into a large sauce pan. Bring to a low boil and reduce heat to a simmer. Add remaining ingredients and stir together. Simmer until chicken is cooked through. Adjust flavors to taste- for more salt add fish sauce. Serve sprinkled with extra cilantro.

Serves 6.

Return to the current Recipe of the Month