Name: Thai-Style Coconut Chicken Soup
Ingredients: 1 tablespoon vegetable oil; 3 tablespoons Gourmet Garden Lemongrass Stir-In Paste; 3 large shallots, chopped; 1/2 cup lightly dried cilantro, divided; 4 cups chicken stock; two 14 ounce cans full fat coconut milk, well shaken; 8 ounces sliced mushrooms; 1 whole breast of rotisserie chicken, shredded; 3 tablespoons lime hoice; 2 tablespoons lightly dried chili pepper, divided; 2 green onions, thinly sliced; 1 lime, cut into wedges

Author Gourmet Garden

Recipe courtesy of Gourmet Garden.

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Ingredients

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1 tablespoon vegetable oil
3 tablespoons Gourmet Garden Lemongrass Stir-In Paste
3 large shallots, chopped
1/2 cup lightly dried cilantro, divided
4 cups chicken stock
two 14 ounce cans full fat coconut milk, well shaken
8 ounces sliced mushrooms
1 whole breast of rotisserie chicken, shredded
3 tablespoons lime hoice
2 tablespoons lightly dried chili pepper, divided
2 green onions, thinly sliced
1 lime, cut into wedges

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Instructions

Heat oil in large saucepan. Add lemongrass, shallots, 2 tablespoons cilantro; cook until shallots are softened, 3-4 minutes.
Add chicken broth and coconut milk; bring to boil; cover and reduce heat to low. Simmer for 10 minutes. (For a smoother soup, pour broth through a fine mesh strainer and discard solid. Rinse saucepan and return strained broth to pan.)
Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken. Cook 5 minutes then remove from heat.
Stir lime juice and 1 tablespoon chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.

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