Thai Coconut-Lime Chicken Soup

Ingredients

• 300 g boneless, skinless chicken breast
• 150 g mushrooms (shiitake or cremini), sliced
• 400 ml coconut milk (light or regular)
• 500 ml chicken broth
• 2 tbsp lime juice
• 1 tsp lime zest
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp fish sauce (or soy sauce)
• 1/4 cup cilantro, chopped
• 1/4 tsp red pepper flakes (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms; mince the garlic; grate the ginger; zest and juice the lime; chop the cilantro; cut the chicken into thin bite-size pieces.

2. 2

   Cook (20 minutes): In a pot, combine chicken broth, coconut milk, garlic, and ginger. Bring to a gentle simmer over medium heat.

3. 3

   Add the chicken and mushrooms. Simmer until the chicken is cooked through and the mushrooms are tender, about 12 minutes.

4. 4

   Stir in fish sauce, lime juice, and lime zest. Simmer 2–3 minutes more, then turn off the heat.

5. 5

   Serve: Ladle into bowls and top with cilantro (and red pepper flakes if using).