Thai Coconut Chicken Soup with Mushrooms

Steps

1. 1

   Combine the coconut milk, stock, ginger and serrano in a medium pot. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse the broth; keep it below a hard boil so the coconut milk stays smooth.

2. 2

   Add the chicken and mushrooms and simmer gently, stirring occasionally, until the chicken is cooked through and reaches 165°F, 6 to 8 minutes.

3. 3

   Remove from the heat and stir in the fish sauce, sugar and lime juice. Taste: it should be salty, sour and slightly sweet in balance, so adjust with more fish sauce or lime as needed.

4. 4

   Ladle into bowls, leaving the ginger coins behind if you prefer, and top with cilantro.