1 pound meat from a rotisserie chicken boneless skinless cut into thin strips
4 cups chicken broth
4 tablespoons fish sauce
0.3 cup cilantro leaves fresh chopped
3 inch ginger fresh thinly sliced
4 kaffir lime leaves fresh
1 lemongrass stalk crushed cut into 1-inch pieces and
0.3 cup juice of lime freshly squeezed
4 servings salt and pepper black freshly ground
8 ounce straw mushrooms drained and rinsed canned
2 tablespoons sugar
4 small thai chiles green very thin sliced
Equipment
bowl
ladle
pot
Directions
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot.
Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves.
