FOOD & WINE: THAI COCONUT SOUP

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One of the things i always look forward to when visiting Thai Restaurant with my friends is their infamous Thai Coconut Soup. I just love it so much. I have tried making it at home on numerous occasions and although mine does not taste as good as theirs, it was good nonetheless. I think it is a healthy appetizer. Here is the recipe, give it a try and let me know what you think;
. INGREDIENTS:

• 1 can (14 oz.) coconut milk 1 can (14 oz.) 
• reduced-sodium chicken broth 6 quarter-size slices fresh ginger 
• 1 stalk fresh lemongrass, cut in 1-in. pieces 
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks 
• 1 cup sliced mushrooms  
• 1 tablespoon fresh lime juice 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla) 
• 1 teaspoon sugar 
• 1 teaspoon Thai chili paste 
• 1/4 cup fresh basil leaves 
• 1/4 cup fresh cilantro 

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PREPARATION:
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1. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 
2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. 
3. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. 
4. Discard lemongrass. Garnish servings with basil and cilantro. 

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Have a lovely weekend.

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