Photo by Virginie Degryse
Ingredients
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1
can of coconut milk
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1
can of chicken broth
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6
quarter-size slices of fresh ginger
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1
stalk of fresh lemongrass, cut in half
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1 pound
cut & skinned chicken breast
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1 cup
sliced mushrooms
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1 tablespoon
fresh lime juice
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1 tablespoon
fish sauce
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1/2 tablespoon
chili flakes
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1/4 cup
fresh cilantro
Directions
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In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.
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Add chicken, mushrooms, lime juice, fish sauce, and chili flakes.
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Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
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Discard lemongrass. Garnish servings with cilantro.
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