EAT: THAI CHICKEN COCONUT SOUP

This is a one pot wonder. Warm, rich and comforting this is an easy go to mid-week meal that the whole family will love. Serve on top of jasmine rice or rice noodles for a full meal.

INGREDIENTS:

• 1 can of coconut milk

• 1 can of chicken broth

• A thumb sized piece of ginger, minced

• 1 stalk of fresh lemongrass, bruise with back of knife

• 500 grams of chicken breast cut to bitesized cubes

• 1 cup sliced mushrooms

• 1 tablespoon fresh lime juice

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• 1 teaspoon chili paste

• ¼ cup fresh basil leaves

• ¼ cup fresh cilantro

METHOD:

1. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

BY ANNE GALLOWAY