| 2 | 14-ounce cans light unsweetened coconut milk |
| 3 | cups canned chicken broth |
| 2 | cups thinly sliced mushrooms |
| 6 | tablespoons finely chopped lemongrass |
| ¼ | cup fish sauce |
| 2 | tablespoons minced fresh ginger |
| 1 | serrano chile, sliced into rounds |
| 2 | teaspoons chili-garlic sauce |
| 8 | skinless boneless chicken thighs, thinly sliced |
| ½ | cup thinly sliced green onions |
| ¼ | cup thinly sliced basil |
| 3 | tablespoons fresh lime juice |
Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add the chicken and simmer until cooked through, about 5 minutes. Mix in the green onions, basil and lime juice, then remove from heat and serve.
Post a Comment
