Coconut Chicken Soup

6-8 servings

INGREDIENTS

• 1 tablespoon olive oil
• 1-inch piece peeled fresh ginger, thinly sliced
• 1 tablespoon dried lemongrass
• 8 ounces mushrooms, stemmed and sliced
• 6 cups chicken stock or broth
• 3 tablespoons lime juice
• ½ teaspoon red pepper flakes
• 1 pound rotisserie/roasted chicken, shredded
• 1¾ cups unsweetened coconut milk (about 1 13.5-ounce can)
• 2 tablespoons fish sauce
• 3 tablespoons chopped fresh cilantro leaves
• optional garnish: chili oil, cilantro leaves and lime wedges

INSTRUCTIONS

1. Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.
2. Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes. If large pieces of ginger are going to bother you, hunt them down and remove.
3. Add chicken and simmer for about 4-5 minutes.
4. Whisk in coconut milk, fish sauce, and cilantro; lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
5. Garnish as desired with chili oil, cilantro leaves and/or lime wedges.