Ingredients:
- 3 cups chicken stock (preferably low sodium)
- 1 can coconut milk
- 1 stalk lemongrass, lightly crushed
- 4 fresh lime leaves (use 2 Tbl lime juice as substitute)
- 1 tablespoon shrimp paste
- 3 small Thai red chili peppers, thinly sliced (remove seeds for less spice)
- 1 inch ginger, sliced
- 3 tablespoons fish sauce (or more to taste)
- 1 tablespoon soy sauce
- 1/2 tablespoon palm vinegar (or white vinegar)
- 1/2 drop bergamot oil (this really does make the soup)
- 2 boneless chicken breasts, thinly sliced
- 8 ounces mushrooms, thinly sliced
- 1 bunch cilantro, roughly chopped
- 2 small bok choy or 2 small other greens
- 1 package bean thread noodles (clear, thin)
Directions:
Prep Time: 20 mins
Total Time: 1 hr
Total Time: 1 hr
- 1 Gently simmer all but last 5 ingredients for 30 minutes.
- 2 Add chicken and mushrooms and simmer for another 5 minutes.
- 3 Add noodles, bok choi, cilantro.
- 4 Let stand 5 minutes.
