1 lb. cooked chicken in bite-sized pieces
6 mushrooms, sliced
3 cups coconut milk
1 cup chicken broth
6 inches lemon grass, cut into one inch sections
3 kaffir lime leaves
4 tbsp Thai fish sauce
4 tbsp lime juice
2 tbsp chopped green onion
2 tbsp chopped cilantro
1 Thai hot pepper (optional)
Heat coconut milk and chicken broth in large pot. Add sliced mushrooms, lemon grass, and lime leaves and simmer without boiling for ten minutes. Add chicken, fish sauce, and lime juice and optional hot pepper and simmer for another five minutes. Before serving, remove pepper, lemon grass, and lime leaves and sprinkle with cilantro and green onion.
Note: Tender young lime leaves can be substituted for kaffir lime leaves.
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