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Chicken Soup, Thai (M, TNT)
Source: “The Date Night Cookbook” by Meredith Phillips
Serves: 6

2 tbsp. canola oil
1 medium onion, thinly sliced
1/2 cup sliced bamboo shoots
6 cups low-sodium chicken broth
2 tbsp. fish sauce (or lite soy sauce)
2 stalks lemongrass, cut in half and bruised to release flavor
1 tbsp. finely minced fresh ginger
2 skinless, boneless chicken breasts, thinly sliced
1 can light coconut milk, shaken
Juice of 1 medium lime

Set a Dutch oven or large saucepan over medium heat and add oil. Sauté onions until translucent and soft, 4 to 5 minutes. Add bamboo shoots and sauté another 2 minutes.

Add chicken broth, fish sauce (or soy), lemongrass, and ginger. Simmer 15 minutes to let flavors meld.

Add chicken and simmer 3 to 4 minutes, or until just cooked through. Stir in coconut milk and lime juice, remove lemongrass, and serve hot.

Poster's Notes:
If you prefer a spicier soup, add whole or sliced Thai or Serrano chiles–-remove the seeds and membranes.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A