Ingredients
1 can coconut milk (do not use low-fat)
1 can reduced-sodium chicken broth
6 quarter size slices fresh ginger
1 stalk fresh lemongrass, cut into 1" pieces
1lb. boned, skinned chicken breast, cut into 1" cubes
1 cup sliced mushrooms
1 T. fresh lime juice
1 T. fish sauce (Thai or Vietnamese)
1 tsp. brown sugar (or to taste)
1 tsp. Thai chili paste (or to taste)
Garnish: 1 T. fresh basil leaves and cilantro
Preparation
In a medium saucepan, combine the coconut milk, chicken broth,and ginger & lemongrass slices and bring to a boil over high heat. Add the remaining ingredients and simmer until chicken is firm and opaque, 5-10 minutes. Discard lemongrass and ginger chunks. Garnish each serving with fresh basil and cilantro.
