Coconut Milk Soup

Servings

2 servings

Ingredients

1 tablespoon Vegetable oil
2 Fresh kaffir lime leaves stem removed and chopped fine
4 tablespoons Shallots, thin-sliced
1/4 cup Thinly sliced fresh lemon grass
2 tablespoons Thinly sliced fresh galangal
2 Cilantro stems, roughly chopped
2 cups Coconut milk
1/2 cup Chicken breast sliced thin
1/2 cup Fresh oyster or white button mushrooms cut bite-size
4 Cherry tomatoes cut in half
1 tablespoon Fish sauce
1/4 cup Chopped green onion
1 tablespoon Lemon juice
2 tablespoons Chopped cilantro

Directions

Place a saucepot over medium heat and add the oil, lemon grass, kaffir lime leaves, galangal, and cilantro stems and cook until fragrant (about 2 minutes). Add the coconut milk and bring to a boil. Add the chicken, mushrooms, tomatoes, and reduce to a simmer.  Add the fish sauce and green onions. Let simmer for five minutes then remove from heat.  Add the lemon juice then  divide into two warm bowls and garnish with the chopped cilantro, serve.  Enjoy!