Ingredients
2, 14 ounce cans light unsweetened coconut milk
3 C canned chicken broth
2 C thinly sliced mushrooms
6 T finely chopped lemongrass
1/4 C fish sauce
2 T minced fresh ginger
1 serrano chili, sliced into rounds
2 tsp chili garlic sauce
8 skinless boneless chicken thighs, thinly sliced
1/2 C thinly sliced green onions
1/4 C thinly sliced basil
3 T fresh lime juice (Alyssa doubles this amount)
Preparation
Combine first 8 ingredients in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. mix in green onions, basil and lime juice.
Serves 6.
