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Thai-style chicken-coconut milk soup

Yield: 6 Servings

Ingredients:

• 14 fl Chicken broth
• 14 fl Coconut milk
• 2 Chicken breast half;

Instructions:

-skinned boned & cut -into strips 2 Chicken thigh; skinned -boned & cut into strips 3 Scallion; sliced 1/2 md Onion yellow; chopped 3 sl Ginger fresh 2 Lemon grass stalk; sliced -OR 1/2 ts Lemon peel dried 1/2 ts Red pepper flakes dried 2 tb Cilantro; coarsely chopped 10 oz Straw mushrooms canned; -drained Zest of one lemon 1 1/2 c Milk 3 tb Nam pla Cilantro sprigs; garnish In a large saucepan whisk together the chicken broth and coconut milk. Add the chicken strips scallions yellow onion and ginger and heat to just below boiling. Lower the heat and simmer 15 to 20 minutes until the chicken is opaque and tender. Add the lemon grass pepper flakes cilantro mushrooms and zest. Cook five minutes more. Add the milk and cook 10 minutes more until heated through. Stir in the fish sauce garnish with cilantro and serve.

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