Servings: 0
Ingredients
- 4 cups Chicken Broth
- 14 oz can unsweetened coconut milk
- 1 lb mushrooms sliced
- 1 oz dried shiitake mushrooms chopped (optional)
- 10 oz can of sliced bamboo shoots drained
- (or hearts of palm water chestnuts, etc. ~ i like fresh bean sprouts)
- 2 tbsp Fish Sauce
- 1 tbsp hot Thai chili-garlic sauce
- 1 Lime Juiced
- 4 Chicken Thighs Skin and bones removed, cut into strips
- sliced into bite-sized pieces.
- 1 small pkg. of rice noodles optional
- cup ½coarsely chopped cilantro
Instructions
- Pour broth and coconut milk into a large sauce pan.
- Add the mushrooms, bamboo shoots, fish and chili sauces.
- Grate the peel from the lime into the soup, and add the juice of the lime to the soup.
- Bring the soup to the boil. Add the chicken (and optional noodles) to the soup, simmering until the chicken is cooked, about 6 minutes.
- Sprinkle with the chopped cilantro
- Serve in soup bowls with crusty bread and a green salad on the side.
Tried this recipe?Let us know how it was!