Updated Nov 24, 2014Chatelaine
regular coconut milk
2 to 3 leaves
skinless, boneless chicken breast, cut into thin bite-sized strips
sliced mushrooms, or 90-g pkg enoki mushrooms
ripe tomato, chopped
1/2 454-g pkg
medium shrimp, peeled
finely chopped cilantro
- Pour broth and coconut milk into a large saucepan and set over medium. Whisk in sugar and chili-garlic sauce. Add lime leaves. Cover and bring to a boil.
- Add chicken, mushrooms, tomato and shrimp and cook, stirring occasionally, until chicken is cooked through, about 5 min. (If using enoki mushrooms, stir in with cilantro at the end of cooking.)
- Stir lime juice, fish sauce and cilantro into soup. Soup will keep well, covered and refrigerated, up to 1 day.
Can’t find lime leaves? Substitute 1/2 tsp lime zest.