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B PP | PMB 2013
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: Makes 6 servings


2 stalks fresh
lemongrass, tough
outer layers removed

Pp
Using the back of a knife, lightly smash
lemongrass and ginger; cut lemongrass into 4"

1 1" piece ginger,

peeled

pieces. Bring lemongrass, ginger, lime leaves,

10 kaffir lime leaves, or

use 1 tablespoon lime
zest and 1/4 cup lime
juice

heat and simmer until flavors are melded, 8-10

6 cups low-sodium
chicken broth

Add chicken and return to a boil. Reduce heat,

1 1/2 pounds skinless,

boneless chicken
thighs, cut into 1"
pieces
8 ounces shiitake,
oyster, or maitake
mushrooms, stemmed,
caps cut into bite-size
pieces
1 13.5-ounce can
coconut milk
2 tablespoons fish
sauce
1 teaspoon sugar
Chili oil, cilantro
leaves with tender
stems, and lime
wedges (for serving)

XV FF

and broth to a boil in a large saucepan. Reduce

minutes. Strain broth into clean saucepan;
discard solids.

add mushrooms, and simmer, skimming

occasionally, until chicken is cooked through
and mushrooms are soft, 20-25 minutes. Mix
in coconut milk, fish sauce, and sugar.
Divide soup among bowls. Serve with chili oil,
cilantro, and lime wedges.

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