Overview
Chicken Lemongrass Soup 4 stalks Lemongrass 4 Shallots 4 cloves Garlic 3 inch piece of Ginger 6 Lime Leaves 4 cans Chicken Broth 2 teaspoons Fish Sauce 1 teaspoon Sugar 1 pound Sliced Mushrooms (optional) 3 Thai Chilies (optional) 1 Lime Salt and Pepper 1.5 pounds Chicken 2 cans Coconut Milk Prepare Lemongrass (strip thick outer layers and cut off top of stalk leaving about 4-5 inches, chop into 2 inch pieces and slice lengthwise). Slice Shallots. Mince Garlic. Peel and slice Ginger. Tear Lime Leaves (remove thick middle stem). Using a small amount of oil, sweat the above ingredients for about 5-10 minutes, until fragrant. Add 4 cans of Chicken Broth and bring to boil, reduce to simmer. Add Fish Sauce and Sugar. Slice Chilies into rings and add as desired. Add Mushrooms. Cut 6 Chicken Thighs and 2 Chicken Breasts into bite size pieces, season with Salt and Pepper and add in zest of 1 lime and juice of 1 lime, and toss to incorporate. Add Chicken to soup and cook until chicken is no longer pink. Add Coconut Milk and simmer until Chicken is done. Strain out Lemongrass, Ginger, and Lime Leaves. Serve immediately w/ Cilantro garnish if desired.