Recipes Coconut Milk
Prep Time: 15 mins | Cook Time: 30 mins| Servers:8
• 4 cups chicken stock
• 3 kaffir lime leaves, fresh or dried, hand torn
• 2 small Thai chiles, halved lengthwise, cloves garlic, crushed
• One 3-inch piece fresh ginger, peeled and cut into 4 chunks
• 1 stalk lemongrass (white part only), cracked open
• 1 1/2 cups shredded cooked chicken
• One 13-ounce can Chaosuan Coconut Milk
• One 8-ounce can straw mushrooms, rinsed
• 2 tablespoons Thai fish sauce (nam pla)
•1 1/2 teaspoons sugar
• Juice of 4 limes
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro leaves, for garnish

Bring the stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.

Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.