CHICKEN SOUP WITH GINGER
onions make all the difference in this new take on a popular Thai soup.
2 14-ounce cans light unsweetened coconut milk*
3 cups canned
2 cups thinly sliced mushrooms
6 tablespoons finely
1/4 cup fish sauce (nam pla)*
2 tablespoons minced
1 serrano chili, sliced into rounds
1 pound boneless, skinless chicken breasts, cut into
1/2 cup thinly sliced green onions
1/4 cup thinly sliced
3 tablespoons fresh lime juice
2 cups steamed jasmine rice
* Available at Asian markets and many supermarkets across the country.
Combine first 8 ingredients in large stock pot. Bring to boil over
medium heat. Reduce heat; cover and simmer 10 minutes to blend flavors.
chicken; simmer until cooked through, about 5 minutes. Mix in green onions,
basil and lime juice.
To serve: Spoon some rice in soup bowl or plates. Add