(serves 4-6)
INGREDIENTS:
– 3 cups homemade chicken broth
– 1/3 cup fresh lime juice
– 3 stalks lemongrass
– 3 pieces Thai Ginger (Galangal)
– 2 pieces Kaffir Lime Leaves
– 2 tablespoons minced roasted red chili
– 1 pound boneless, skinless, chicken thighs, cubed
– 1 cup straw mushrooms, drained
– 1/2 small onion, thinly sliced
– 1 small tomato, diced
– chopped fresh cilantro (optional)
INSTRUCTIONS:
– Bring broth, lime juice, lemongrass, galangal and kaffir lime leaves to boil in large saucepan.
– Reduce heat to low; simmer 15 minutes.
– Remove galangal, lemongrass and kaffir lime leaves.
– Stir in chili until well blended.
– Add chicken, mushrooms, onion and chilies.
– Simmer 10 to 15 minutes or until chicken is cooked through.
– Stir in tomato.
– Spoon into soup bowls.
– Garnish with cilantro. [Credit: Paleoista.com]
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