This is the ultimate comforting but still really light soup which makes it great in the spring/ summer! I like serving it over white rice or with rice noodles for extra substance.
Time: 45 minutes
Serves: 4 people
You’ll need
6 cups low sodium chicken broth
1 can coconut cream
2 chicken breasts (about 1 pound total)
1 cup beech or oyster mushrooms (or sliced shitake)
2 lemongrass stalks
2 inches ginger, sliced
2 garlic cloves, smashed
1 lime - zested
1 tablespoon oyster sauce
1 tablespoon brown sugar
salt to taste
for serving: white rice, cilantro, lime wedges, chili oil, thinly sliced red chiles (red jalapeño or serrano are easier to find, you can also use Thai chiles if you can find them)
instructions:
add the chicken broth, ginger, lemongrass, lime zest, and garlic to a soup pot and bring to a simmer. Simmer for 10-15 minutes until fragrant then strain out the lemongrass, garlic, and ginger.
While the broth is simmering, thinly slice the chicken breast - you may want to cut it in half down the center as well.
After you strain the broth, add in the chicken and mushrooms and cover to cook for 15 minutes. Keep it simmering on low heat. Once the chicken is fully cooked through, add in coconut cream + oyster sauce + brown sugar + salt to taste. Simmer for another 10 minutes.
Serve over white rice (optional) and top with fresh cilantro, a lime wedge, and chili oil! Enjoy!