Matt Duckor
This silky, aromatic soup is a complete meal in a bowl. The recipe comes from Long Grain restaurant in Camden, ME.
Recipe information
Yield
6 Servings
Ingredients
1
1” piece ginger, peeled
10
makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
6
cups low-sodium chicken broth
1½
lb. skinless, boneless chicken thighs, cut into 1” pieces
8
oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1
13.5-oz. can coconut milk
2
Tbsp. fish sauce (such as nam pla or nuoc nam)
1
tsp. sugar
2
stalks fresh lemongrass, tough outer layers removed
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
Preparation
Step 1
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Step 2
Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
Step 3
Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
Nutrition Per Serving
Calories (kcal) 300 Fat (g) 18 Saturated Fat (g) 13 Cholesterol (mg) 100 Carbohydrates (g) 19 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 26 Sodium (mg) 1170