Ingredients
- 1 lb Pulled and Shredded Chicken
- 4 cups Chicken Stock
- 2 stalks Lemongrass cut into 2” pieces
- 2 Tbsp Brown sugar
- 2 cups Coconut milk
- 1 cup White button mushrooms sliced
- 3 Tbsp Fresh lime juice
- 2 Tbsp Fish sauce
- 2 Thai bird chilies smashed (optional)
- Fresh cilantro for garnish
Instructions
- Put chicken stock, ginger, lemongrass, and brown sugar in a saucepan. Bring to simmer over medium heat.
- Add coconut milk and chicken. Return to a simmer, add mushrooms, and cook for about 5 minutes, until chicken is warmed through.
- Remove from heat and stir in lime juice and fish sauce. Add smashed chilies, if using.
- Dish out soup into serving bowl and top with fresh cilantro leaves. Enjoy immediately.
