Thai Style Chicken Soup

Ingredients 3 stalks Lemongrass or substitute zest of 2 lemons
3 cups low-sodium Chicken broth, ¼ cup Fish or Soy sauce
1 T sugar
2" piece Ginger, peeled and thinly sliced
6 strips Lime zest
1 thinly sliced shallot
3 Thai Bird or Serrano chiles
1 ½ lbs. skinless, boneless Chicken thighs cut into ½" strips
4 oz. Shitake mushrooms stemmed and thinly sliced
1 13.5 oz can unsweetened Coconut milk
1 finely chopped large Carrot
3 T Lime juice
¼ cup chopped Cilantro
2 T chopped Thai Basil
1 thinly sliced green Onion
thinly sliced Red and Yellow Peppers.
Chile oil sauce

Directions
Preheat slow cooker. Remove tougher outer layers from 3 stalks Lemongrass or substitute zest of 2 lemons.
Lightly smash Lemongrass to bruise it
In the slow cooker, combine Lemongrass, 3 cups low-sodium Chicken broth, ¼ cup Fish or Soy sauce
Cover and cook on high 2 ½ hours or low 5 hours or until Chicken is cooked through
Add 1 13.5 oz can unsweetened Coconut milk and 1 finely chopped large Carrot
Cook on high 30 minutes
Stir in 3T Lime juice, ¼ cup chopped Cilantro, 2 T chopped Thai basil, 1 thinly sliced Green Onion
Top with additional herbs
Garnish with thinly sliced Red and Yellow Peppers.
Serve with Chile oil sauce

Yield: Serves 6

Connie's Variant

Ingredients 3 stalks Lemongrass or substitute zest of 2 lemons
3 cups low-sodium chicken broth
¼ cup fish or soy sauce
1 T sugar
2" piece Ginger, peeled and thinly sliced
6 strips Lime zest
1 thinly sliced Shallot
1 ½ lbs. skinless, boneless Chicken thighs cut into ½" strips
4 oz. Shitake mushrooms stemmed and thinly sliced
1 13.5 oz can unsweetened Coconut milk
1 finely chopped large Carrot
¼ cup chopped Cilantro
2 T chopped Thai Basil
1 thinly sliced green Onion
thinly sliced Red and Yellow Peppers.

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