Updated Nov 24, 2014Chatelaine
- Pour broth and coconut milk into a large saucepan and set over medium heat. Whisk to mix. Add fresh and dried mushrooms, bamboo shoots, and fish and chili-garlic sauces. Grate peel from limes into soup, then squeeze in juice of one lime. Cover and bring to a boil.
- Meanwhile, slice chicken into bite-size strips. Stir into soup as soon as it boils, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through, 6 to 8 min. Taste and add more lime juice if needed. Sprinkle with cilantro. Soup will keep well, covered and refrigerated, for 1 day.
Inspired by classic Thai broth, our coconut version is incredibly comforting. Dried shiitake mushrooms and bamboo shoots add flavour and depth to this one-bowl dinner.