Ben (my husband) made this soup the other night. He's cooking a lot now that we have baby Simon. I've been a little busy nursing our new son. He'll be two weeks old tomorrow. Happy Birthday SIMON!
This soup takes 30 minutes to put together. The mushrooms are the only thing that requires cooking in this recipe.
6 cups chicken stock (homemade is best, but canned is also very good). Before I had Simon I froze about 4 quarts of homemade stock.
1 16 oz can coconut milk
2 cups cooked chicken, shredded (buy a roast chicken at the grocery store)
2 (8 oz) containers cleaned, sliced, white button mushrooms
2 TB ginger, grated
1 small onion, chopped
3 TB fish sauce
3 scallions thinly sliced
1 TB red chili paste
Juice of 2 limes
Start off cooking small onion in soup pot with a little vegetable oil. Then add ginger, 1 TB fish sauce. Cook for a few minutes.
Then add chicken stock, coconut milk and mushrooms. Let cook for about 10 minutes until mushrooms are cooked through. Add shredded chicken.
In separate bowl, combine 2 TB fish sauce, 1 TB red chili paste, and juice of two limes. Stir in soup. Then stir in scallions.
Feel free to add more chili paste if you want the soup spicier, and use any mushrooms that you like.
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