Thai Coconut Lemongrass Chicken Soup

Ingredients

• 300 g boneless skinless chicken breast
• 2 stalks lemongrass (fresh, bruised)
• 1 tbsp fresh ginger (grated)
• 2 cloves garlic (minced)
• 400 ml coconut milk (unsweetened)
• 500 ml chicken broth
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 150 g shiitake mushrooms (sliced)(optional)
• 2 tbsp cilantro (chopped)(optional)
• 0.5 tsp red chili flakes(optional)

Instructions

1. 1

   Prep (15 minutes): Slice the chicken into thin bite-size pieces. Bruise the lemongrass and cut into 2–3 inch lengths. Grate the ginger and mince the garlic; slice the mushrooms if using.

2. 2

   Cook (25 minutes): In a pot, combine chicken broth, lemongrass, ginger, and garlic. Bring to a simmer and cook for 8 minutes to infuse.

3. 3

   Add coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes, then add the chicken and mushrooms (if using). Cook until the chicken is cooked through, about 7 minutes.

4. 4

   Finish: Turn off heat and stir in lime juice. Taste and adjust seasoning with more fish sauce or chili flakes if desired. Remove lemongrass pieces and serve hot, topped with cilantro if using.