Ingredients
1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger I microplanes about an inch into the broth
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks I used some leftover rotisserie chicken
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves I didn't have these, so I left them out.
1/4 cup fresh cilantro
I added salt to taste
Preparation
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Because I used rotisserie chicken, this took about 15 minutes to make. I think the flavors would be more melded if I let it simmer longer, but I just couldn't wait.
ps I am the only one who likes it in my family...
