Ingredients
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1 quart thai ginger infused broth
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1/2 cup red pepper, cut in matchsticks
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1/4 teaspoon ground galangal
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1 tablespoon lime juice
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2 tablespoons cilantro, chopped
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1 (14 ounce) can light coconut milk
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1/4 teaspoon dried lemon grass
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1/2 cup green onion, cut diagonally
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1 chicken breast, cut in strips
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1/2 cup mushroom, sliced thinly
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1/4 teaspoon ground kaffir lime leaf
Instructions
- Bring broth to a boil, add chicken.
- While chicken is cooking, cut up peppers, mushrooms and onions.
- Add veggies to soup and simmer about 5 minutes, until mushrooms are done.
- Add coconut milk and seasonings.
- Simmer about 5 minutes more.
- Add lime juice, garnish with cilantro.
- Fresh lemongrass, galangal and kaffir lime leaves would be great if available. If so, add with veggies.