AtarChef Blog: kosher recipes

This recipe is an effort to copy a yummy soup we had for breakfast(!) at the Shizen spa. But, being chicken-based, it’s even richer. A whole meal actually. It’s based on a recipe I found at Epicurious, with a few tweaks.

Ingredients

• 2 14-ounce cans light unsweetened coconut milk
• 3 cups chicken broth
• 2 cups thinly sliced mushrooms
• 6 stalks lemongrass
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 1 serrano chili, sliced into rounds
• 2 teaspoons chili-garlic sauce*
• 8 skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced green onions
• 1/4 cup thinly sliced basil
• 3 tablespoons fresh lime (or lemon) juice
• 18 cherry tomatoes

Preparation

1. Combine coconut milk, broth, mushrooms, lemongrass, ginger, garlic, chili, and chili sauce.
2. Bring to boil, reduce heat , & simmer 10 min.
3. Add chicken and simmer until cooked (~ 5 min).
4. Before serving, add green onion, basil and lime juice.