Thai Chicken Soup

1 large stalk lemongrass, or two-three smaller ones, trimmed, split lengthwise and cut into large pieces

2 pieces split, bone-in chicken breast, skin removed

4 cups chicken stock

2 cups water

1 14 oz can coconut milk

1 onion, peeled and diced

1 red pepper, diced

4 oz shitake mushrooms, stems removed, tops sliced

4 oz white mushrooms, thinly sliced

zest of one lime

1 sweet potato, peeled and diced small

1 carrot, peeled and shredded

1/3 cup cilantro, divided

½ – 1 tablespoon fish sauce

½ cup peas (fresh or frozen are fine)

Bean sprouts (optional)

  1. In a stock pot, add the lemongrass, chicken breast, chicken stock, and water. Bring to a simmer, uncovered.  Remove the chicken when it’s cooked through, approximately 25 minutes. Strain the stock, and discard the lemongrass. When the chicken has cooled, remove it from the bone, and either dice or shred it
  2. Return the stock to the stove, and add the coconut milk, onion, red pepper, both mushrooms, lime zest, and sweet potato. Add more water if the vegetables seem too crowded. Simmer, covered, for 10-15 minutes, or until the vegetables are almost cooked through.  
  3. Add the carrot, half of the cilantro, fish sauce, peas, and shredded chicken. Simmer for 5 more minutes.
  4. Season to taste with salt and pepper, and more fish sauce, if needed

Garnish with remaining cilantro and bean sprouts

Makes approximately 6-8 servings