Based on a version from Paula Deen as seen on Food Network June 25, 2007
4 cups chicken broth (I use Swanson)
1 lemongrass stalk, cut into 1 inch pieces and crushed or 2 tea. – 1 Tab. Dried lemongrass ( I used Thai House)
4 fresh kaffir lime leaves, torn in half or the zest of 1 lime (this is what I used)
1 (3 in.) piece fresh ginger, thinly sliced
2 boneless, skinless chicken breast, sliced thinly
4 – 8 oz. canned mushrooms, drained and rinsed (I used 4 oz. since I’m not overly fond of mushrooms)
1 -4 small green Thai chilies, thinly sliced (I used one and we got whatever small chili was available at the market)
4 Tablespoons fish sauce (can substitute soy sauce)
2 Tablespoons sugar (I will probably use brown sugar next time)
1 can coconut milk (I used Thai House…I will also try this with Lite Coconut milk, too)
¼ cup freshly squeezed lime juice
In a stock pot, combine chicken broth, lemongrass, lime leaves (or zest) and ginger. Bring to a boil, then lower heat and cover and simmer 10 minutes to infuse broth with flavor. Strain the broth and discard the aromatics. Return the broth to the pot and add: the chicken, mushrooms, chilies, fish sauce (or soy sauce), sugar, coconut milk, and lime juice. Simmer for another 10 minutes or until chicken is tender and done.
Ladle soup into bowls. Season with salt and pepper and chopped cilantro if desired.
© 2007 Beverly Hicks Burch All Rights Reserved.