Ingredient!
6 cups of good quality chicken broth
1-2 chicken fillets, sliced, OR 1-2 cups of roasted chicken or turkey
1 lemongrass stalk, OR 3 tbsp. frozen prepared lemongrass
4 kaffir lime leaves
1 cup shiitake mushrooms, sliced
1 inch measure of laos or ginger, grated
1-3 fresh red peppers, chopped, OR replace 1/2 to 3/4 teas. dried crushed chili
1/2 to 1 can be good quality coconut milk
2 teaspoons lime juice
2 plus tablespoon fish sauce
1 teaspoon of brown sugar
handful of fresh coriander leaves
handful of fresh basil leaves
3 spring onions, sliced
Preparation!
Place chicken broth in a large soup pot over medium heat.
Add fresh chicken and mushrooms. Also add the prepared lemongrass, plus kaffir lime leaves and fresh chili. Cook for 5-8 minutes or until the chicken is tender.
Turn the heating down to medium. Add the laos or ginger, 1/2 can of coconut milk, the fish sauce. Stir well. .
Do a taste test. Look for a balance between spicy, sour, salty and sweet flavors. Start with salt, add more fish sauce if it is not salty or flavorful enough. If you are too acidic, add the sugar plus a little more if you need it. If you are too spicy, or if you want it creamier, add more coconut milk. If you are not spicy enough, add more chili.