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Chicken Coconut Soup with Lemongrass

Williams Sonoma
  • 35 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

1

Cilantro, Fresh leaves

16

Kaffir lime, fresh leaves

1

Lemongrass stalk, large

1/2 lb

Mushrooms, fresh white

5

Red or green chilies, small fresh

4 cups

Chicken broth

2 cans

Coconut milk

1/4 cup

Lime or lemon juice

2 tbsp

Thai fish sauce

2 tbsp

Brown sugar, light

8

large slices Galangal, fresh

1 tbsp

Red chili paste