1
strip (2 inch) lime peel (use vegetable peeler to remove from lime)
1/4
cup fresh lime juice
1
teaspoon grated gingerroot
1
teaspoon fish sauce
1
clove garlic, grated
1/4
cup torn fresh Thai basil or regular basil leaves
1/4
cup coarsely chopped fresh cilantro
1/4
cup chopped green onions (4 medium)
2
tablespoons sliced fresh cayenne or any hot red pepper, if desired
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Steps
1
In 12-inch skillet, heat chicken and broth to boiling. Cook over medium heat about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
2
Remove chicken from broth to plate. Measure out 2 cups broth; place in 3-quart saucepan. (If more liquid is needed, add water.)
3
Use 2 forks to shred chicken. Add to broth in saucepan. Add coconut milk, mushrooms, lime peel, lime juice, gingerroot, fish sauce and garlic. Heat to boiling. Cook over medium heat until mushrooms are tender, 15 to 20 minutes.
4
Remove soup from heat. Stir in basil, cilantro and green onions. Garnish each serving with red pepper.
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Kaffir leaves can be used in place of the lime peel. They can be found at Asian supermarkets in the produce or frozen food aisle.
To save on calories, use light coconut milk instead of regular in this recipe.
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Nutrition Facts are not available for this recipe
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