Thai Style Coconut Chicken Noodle Soup

Ingredients:

1/2 pack (150 g) skinless, boneless chicken thighs, cut into stripes

1/2 pack (75 g) oyster mushrooms, cut into stripes

1/2 can unsweetened coconut milk 

1 nest of noodles

3 cups chicken broth (1/2 bouillon cube)

1 tbsp fish sauce 

1 tbsp sugar 

1stalk fresh lemongrass

1/2 chili pepper

Small piece of ginger, peeled 

5 kaffir lime leaves or 1 tbsp lime zest and ¼ cup lime juice 

Bunch of fresh coriander leaves, chopped

salt

*

Cooking this soup was a true senses experience. The beautiful exotic scents of lemongrass and lime, the sweet and spicy taste, the texture and vibrant color palette, all together was a perfection. This became one of her favorite dishes of all times.

 Using the back of a knife or mortar stick, lightly smash lemongrass and ginger; cut lemongrass into 4 pieces. Bring lemongrass, chili, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors melt, 8–10 minutes. Strain broth into clean saucepan; get rid of the solid parts.

Add chicken and return to a boil. Reduce heat, add mushrooms and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft for about 15-20 minutes, add noodles for the last cca 5 minutes. Mix in coconut milk, fish sauce, and sugar. At the end season with salt, throw in chopped coriander and a bit of lime juice.

Divide soup among bowls. Serve with lime wedges.

Bon Appetit!

Recipe altered from BonAppetit.