Are you a fan of global flavors? This soup recipe brilliantly incorporates Thai-inspired ingredients like lemongrass and coconut milk for a delicious experience you just can’t get out of a can. Original Recipe Author: Gourmet Garden
- Keyword - Mushrooms, Soup
Ingredients
- 1 tbsp - vegetable oil
- 3 tbsp - gourmet garden lemongrass stir-in paste
- 3 large - shallots - chopped
- 1/2 cup - lightly dried cilantro - divided
- 4 cups - chicken stock
- 2 14 oz - cans coconut milk - well shaken
- 8 oz - sliced mushrooms
- 1 whole - breast of rotisserie chicken - shredded
- 3 tbsp - lime hoice
- 2 tbsp - lightly dried chili pepper - divided
- 2 - green onions - thinly sliced
- 1 - lime - cut into wedges
Instructions
1. Heat oil in a large saucepan. Add lemongrass, shallots, 2 tbsp cilantro; cook until shallots are softened, 3-4 minutes.
2. Add chicken broth and coconut milk; bring to boil; cover and reduce heat to low. Simmer for 10 minutes (For a smoother soup, pour the broth through a fine-mesh strainer and discard solids. Rinse saucepan and return strained broth to pan.
3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken. Cook 5 minutes then remove from heat.
4. Stir lime juice and 1 tbsp chili pepper into the soup. Serve sprinkled with remaining cilantro, chili pepper, green onions, and lime wedges.
