INGREDIENTS
8 cups
chicken stock
1/4 cup
fresh cilantro, chopped, plus more for garnish
3 tbsp
lime juice
1 tsp
salt
1 tbsp
lemongrass paste
1 tbsp
ginger paste (I used Gourmet Garden for both pastes)
1
serrano chili, seeds removed and finely chopped
1 cup
white button mushrooms, sliced
3 cups
cooked chicken, shredded (I used rotisserie chicken)
1 tbsp
brown sugar
1 14 ounce can
coconut milk
cherry tomatoes (halved), cilantro, and hot sauce for garnish