Thai Chicken Soup

Ingredients

• 2 Tbsp vegetable oil
• 4 garlic cloves, minced
• 4 Tbsp shallots, minced
• 1 stalk lemongrass, minced, or split in half, outer two leaves removed
• red cayenne pepper to taste
• 2 green chilis, finely chopped (or whole, or a jalapeño cut into strips, seeds removed)
• 1-2 tsp lime peel
• 1 (3”) piece ginger, peeled and thinly sliced
• 3 C chicken stock or water
• 1 boneless, skinless chicken breast, boiled and shredded
• 1-2 Tbsp cornstarch
• 1 can lite coconut milk
• 1 C sliced mushrooms
• ¼ C fish sauce
• ⅛ C fresh lime juice
• 6 Tbsp cilantro, chopped
• cooked brown rice for serving

Directions

In medium-sized pot, heat oil, then stir-fry the garlic, shallots, lemongrass, cayenne pepper, green chilies, lime peel, and ginger for 2 minutes. Add stock or water and bring to a boil. Toss chicken in cornstarch and add. Cook 2 minutes. Add coconut milk, shrooms, fish sauce, and lime juice and simmer for 2 more minutes. Garnish with cilantro and serve with brown rice.