COCONUT CHICKEN SOUP RECIPE

INGREDIENTS

•  1 tbsp olive oil
•  1-inch piece fresh ginger, thinly sliced
•  1 tbsp dried lemongrass
•  8 ounces mushrooms, sliced
•  6 cups chicken stock (yakhni)
•  3 tbsp lime juice(lemom juice or arq)
•  1/2 tsp red pepper flakes(lal mrch flakes)
•  1 pound roasted chicken, shredded
•  1 3/4 cups unsweetened coconut milk
•  2 tbsp Asian fish sauce
•  3 tbsp chopped fresh cilantro leaves(dhnia or parsly or herb)

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.
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2. Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes.
3. Add chicken and simmer for about 4-5 minutes.
4. Whisk in coconut milk, fish sauce, and cilantro(dhnia or parsly); lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
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5. Garnish as desired with chili oil, cilantro leaves (dhnia or parsly)or lime wedges.