Thai Coconut Soup

2 (13.5 ounce) cans of coconut milk, I love Chaokoh brand

1 ½ inch ginger, sliced thin on a Japanese mandolin

2 shallots, sliced thin

2 Thai (also known as bird) chilies, cut in half

1 lemongrass stalk, chopped fine (see note below)

2 Kaffir lime leaves if available, if not the zest of 1 lime is good

2 cups chicken broth

1 large or 2 smaller boneless, skinless chicken breasts, cut into ¼ inch thick slices

1 pint mushrooms, cleaned, cut into small pieces / sliced (optional)

2 tablespoons fish sauce, I love Three Crabs

1 ½ tablespoons palm sugar, grated on a box grater

For garnish:

Cilantro leaves and tender stems, roughly chopped

poached and sliced lotus root (we find this our local Asian markets)

poached bamboo shoots (we find this our local Asian markets)

grape or cherry tomatoes, cut in half

Combine the coconut milk, ginger, shallots, chilies, lemongrass and lime leaves in a pot. Heat just until about to simmer and allow to steep.

In a separate pot, combine the chicken broth, sliced chicken, mushrooms, fish sauce, and palm sugar. Allow the chicken to simmer until the chicken is cooked through, about 8 minutes.

Carefully combine the broths. Simmer to gather more flavor, just about 5 more minutes.

Serve the soup garnished with chopped cilantro, lotus root, bamboo shoots and sliced tomatoes or make it your own with your favorite toppings.

NOTE:

To clean and chop lemongrass, trim ½-inch off the root end and several inches off the dry top, remove the tough outer layers until you reach the tender, pale core. Using the bottom 3-4 inches, closest to the root end, thinly slice the lemongrass.

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