Recipe serves: 6

Thai mushrooms and coconut milk soup

2 Tbsp chicken soup powder
2 cup water
1 each lemongrass (bulb portion only), chopped
1 each serrano chili, chopped
½ tsp black peppercorns
400 ml coconut milk
1 cup canned whole straw mushrooms (drained 8oz)
2 Tbsp fish sauce
1 Tbsp lemon juice
2 tsp sugar
¼ tsp cayenne pepper
½ lbs chicken breast - sliced into bite-sized pieces
½ each red bell pepper, cut in long narrow strips
3 each green onion, chopped

Preparation steps:
  1. In a soup pot combine the soup powder, water, lemongrass, chili and peppercorns. Bring to a boil, reduce the heat and simmer (covered) for 10 minutes. Cool down to room temperature.
  2. Strain the broth. Discard the lemongrass, chili and peppercorns.
  3. Add coconut milk, mushrooms, fish sauce, lemon juice, sugar and cayenne pepper, bring to simmer.

    10 minutes before serving
  4. Add chicken and red pepper - simmer 10 minutes.
    (continue to simmer just until the chicken turns opaque throughout)
Serving: Garnish with green onion.
Picture of recipe

  • Use chicken that was cooked
    in a chicken soup.