Every winter we go to Mexico and stay in a beautiful resort. Within the resort is an amazing Thai restaurant. This past year we took a cooking class from the chef and learned how to make this soup. This recipe is a combination of the chef’s recipe and my own. 

The lime zest and the lemongrass make the soup so flavorful and fresh. Even when the weather is warm, this is still a great soup because it is so light. 

Yield 3-4 servings

2 cups chicken broth
2 pieces of fresh ginger, ½ inch-size
1 shallot, thinly sliced
1 stalk lemongrass, cut in 2-inch pieces
1 can coconut milk
1 lb. chicken breasts, cut into ½-inch pieces
1 cup mushrooms, sliced
1 Tbsp lime juice
1 lime, zested
1 Tbsp fish sauce
½ tsp sugar
1 tsp chili paste
¼ cup fresh basil leaves
¼ cup cilantro
Salt and pepper

Heat a large saucepan to medium-high heat and add the broth, ginger, shallot, and lemongrass. Once it comes to a boil, add the coconut milk, chicken and mushrooms. Turn the heat down and simmer until the chicken is cooked through. 

Next add the lime juice, lime zest, fish sauce, sugar and chili paste. Continue to simmer for 5 more minutes. 

Remove from heat and season with salt and pepper to taste. Ladle into bowls and garnish with basil and cilantro. 

I serve this alone, or with a bowl of rice or grilled broccoli on the side. 

Just Salt It, and enjoy!