A light soup with a hint
of citrus, spice and creamy coconut milk.
Thai
Chicken Soup
- 5 cups chicken broth
1 (14-ounce) can coconut milk
1/2 pound mushrooms, trimmed and thinly sliced
6 ounces fresh boneless, skinless chicken breasts, thinly sliced
2 ounces salad shrimp
1 ounce fine egg noodles
1 serrano chile, seeded and minced
2 teaspoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon fresh lemon juice
1 teaspoon grated peeled gingerroot
- In a large pot, combine
chicken broth and coconut milk. Bring to a boil and stir in mushrooms,
chicken, shrimp, egg noodles, serrano chile, lime juice, fish
sauce, lemon juice and ginger. Return to boil, reduce heat and
gently simmer until noodles and chicken are done, about 10 minutes.
Serve warm.
Makes 6 servings.
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