Thai Style Chicken Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 bunch scallions whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
- 4 cloves garlic
- 1 inch ginger peeled, finely chopped
- 1 large carrot peeled, shredded
- 1 jalapeño with seeds, thinly sliced (or seeded if you prefer less heat)
- 1 cup shiitake mushrooms quartered, stemmed
- 1 pound chicken breasts or thighs skinless, boneless
- 1 quart low-sodium chicken broth
- 1 14-ounce can coconut milk
- 1 tablespoon fish sauce (or more, to taste)
- 2 cups sugar snap peas
- 1 teaspoon lime zest divided
- to taste fresh tender herbs such as cilantro or basil
- to taste lime wedges
Instructions
- Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
- Add carrot, jalapeño, and shiitake mushrooms and cook for another 2-3 minutes.
- Add chicken broth and bring to a simmer. Add chicken and cook until cooked through, about 10-15 minutes.
- Stir in coconut milk and fish sauce. Bring to a simmer.
- Add sugar snap peas and cook for 2-3 minutes, until tender-crisp.
- Stir in half of the lime zest.
- Serve immediately, garnished with fresh herbs and remaining lime zest, and lime wedges.
