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This classic Thai chicken soup gets its rich flavor from quintessential Thai ingredients: coconut milk, lemongrass, ginger, turmeric, lime juice, chili, and cilantro. (30 minutes)
Ingredients
1 can (14 oz.) coconut milk (low fat works well)
2-3 cups water
¼ cup fresh lime juice
4-5 Tbsp. oyster sauce
1 tsp. ground turmeric
1 tsp. chili powder
2-3 tsp. ground ginger or 6 quarter-size slices fresh ginger
4 stalks fresh lemongrass, halved lengthwise and bruised or zest of one lemon
Sauté:
1 cup sliced mushrooms or 2 cans sliced mushrooms
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks or use precooked rotisserie chicken
2 cans or packages baby corn sliced or frozen corn
Garnish options:
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Diced avocado
Preparation
In a medium saucepan, combine coconut milk, water, turmeric, chili powder, ginger, and lemongrass and bring to boil over high heat.
Add chicken, mushrooms, lime juice, oyster/fish sauce, Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
Discard lemongrass. Garnish servings with basil, cilantro, and/or avocado.
