- 2 stalks fresh lemongrass, tough outer layers removed
- 1″ piece ginger, peeled and minced
- 10 kaffir lime leaves (Whole Foods or Indian/Asian Market), or use 1 tablespoon lime zest and 1/4 cup lime juice
- 6 cups chicken broth
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1″ pieces
- 1- 13.5-ounce can coconut milk
- 2 tablespoons fish sauce
- 1 carrot cut in fourths lengthwise and then chopped (optional)
- Cilantro leaves (optional)
- 6 basil leaves (optional
Option– Not gut repair friendly for the first 2 months
- 8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1. Using the back of a knife, lightly smash lemongrass; cut lemongrass into 4″ pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. You may choose to remove the lemongrass and lime leaves at this time so guests don’t have to. When it’s just me, I leave them for stronger flavoring and pick them out from my own bowl.
2. Add chicken and return to a boil. Reduce heat, and simmer, skimming occasionally, until chicken is cooked through, 20-25 minutes. Mix in coconut milk and fish sauce.
Serve with either cilantro leaves or basil leaves chiffonade and a lime wedge
If you are single, cut portions in half to limit left overs