· 1 pound boneless skinless chicken breasts*· 3 tablespoons vegetable oil· 2 (14 oz) cans coconut milk· 2 cups chicken broth· 1 (4 oz) white mushrooms (sliced)· 1 (1 inch) piece ginger (peeled and halved)· 3 tablespoons fish sauce· 1/4 cup freshly squeezed lime juice· 1/4 teaspoon cayenne pepper (or more to taste)· 2 stalks fresh lemongrass (tough outer layers removed, and cut into 4 pieces)· thinly sliced green onion (for garnish)· chopped fresh cilantro (for garnish)
Step 1Cut chicken into chunks. Heat pan over medium heat. Add in oil and chicken and sauté for to 2 to 3 minutes. Salt slightly. The chicken won’t be cooked through, it’ll continue to cook in the soup later on.Step 2In a pot, bring coconut milk and chicken broth to a barely simmer over medium heat. Whisk to break up milk.Step 3Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder and lemon grass. Simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes. You may need to lower heat.Step 4Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over steamed brown rice!