Traditionally, fuel was not available for long simmering so oriental soups were cooked quickly, but flavour was not compromised. Here, coconut milk marries the shiitake mushrooms, lime and fresh ginger.
Chicken-and-shiitake soup with coconut milk
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PREP TIME
10 min
Makes
5 1/2 cups (1.375 L), 6 servings
* PLUS Cooking time: 8 minutes
Ingredients
- 2 cups chicken broth , or 284-mL can chicken broth and 1 cup water
- 400-mL can light or regular unsweetened coconut milk
- 1/4 cup very finely chopped or grated fresh ginger
- 1/2 tsp hot-red-chili-flakes , or 1 small hot red pepper, seeded and chopped
- 1 tbsp fish sauce , optional
- 1 lime
- 2 skinless, boneless chicken breasts
- 2 to 3 large shiitake mushrooms , sliced
- 1/4 cup coarsely chopped fresh coriander
- 2 green onions , sliced into 1/2-in. pieces
Instructions
- Combine broth and coconut milk in a large saucepan set over medium heat. Add ginger, chili flakes and fish sauce. Grate peel from lime and squeeze out juice. Stir peel and 1 tablespoon (15 mL) juice into soup. Cover and bring to a boil.
- Meanwhile, slice chicken into bite-size strips. When soup is boiling, stir in chicken. Add sliced mushrooms. Reduce heat to low, cover and simmer until chicken is cooked, from 6 to 8 minutes. Taste and stir in more lime juice if needed, especially if not using fish sauce. Sprinkle with coriander and green onions. Soup will keep well, covered and refrigerated, for 1 day.
Nutrition (per serving)
- Calories
- 122,
- Protein
- 12.5 g,
- Carbohydrates
- 7.1 g,
- Fat
- 4.8 g,
- Fibre
- 0.5 g,
- Sodium
- 338 mg.
