Ingredients
• 1 can (14 oz.) coconut milk
• 1 can (14 oz.) chicken broth
• 6 quarter-size slices fresh ginger
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks $
• 1 cup sliced mushrooms
• 1 tablespoon fresh lime juice $
• 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1 teaspoon sugar
• 1 teaspoon Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro
•
Preparation
1. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
2. Note: Nutritional analysis is per 1 1/2-cup serving.
Nutritional Information
Amount per serving
• Calories: 357
• Calories from fat: 63%
• Protein: 29g
• Fat: 25g
• Saturated fat: 19g
• Carbohydrate: 7.2g
• Fiber: 0.5g
• Sodium: 484mg
• Cholesterol: 79mg
Bonus***
Add Great Lakes Gelatin for more protein!!!