This jazzed up chicken soup is made with ginger, coconut milk, lemongrass and other Thai flavors. Now you can jazz up your soup too!
Ingredients
2 cups coconut milk
1 stalk fresh lemongrass, trimmed, smashed, and cut into 2-inch pieces
6-8 slices fresh ginger
2 cups cooked chicken, diced
1 cup sliced mushrooms (such as shiitake, button, etc)
⅓ cup diced apricots
1 tablespoon Sriracha sauce (or any spicy chili sauce)
1 tablespoon agave nectar (found next to sugar in the supermarket)
2 tablespoons fish sauce (this and Sriracha found in Asian aisle)
2 tablespoons freshly squeezed lime juice
Salt and pepper to taste
¼ cup sliced green onions
¼ cup chopped fresh cilantro leaves
Instructions
Combine the chicken stock and coconut milk in a large pot. Add the lemongrass and ginger and simmer over medium heat for 15 minutes. Fish out the lemongrass and ginger and add chicken, mushrooms and apricots. Cook for another 5 minutes or so, until mushrooms and apricots have softened.
Turn off the heat and stir in the Sriracha, agave nectar, fish sauce, and lime juice. Add salt and pepper to taste. Garnish with green onions and cilantro and serve.