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Ingredients

3 cups chicken broth 1 (14 ounce) can coconut milk ¼ cup sweet red chile sauce 3 tablespoons lime juice 2 tablespoons fish sauce 2 tablespoons brown sugar 1 (1 1/2 inch) piece fresh ginger, sliced 10 kaffir lime leaves, torn and bruised 1 ½ pounds skinless, boneless chicken breast halves - cut into strips 1 (15 ounce) can straw mushrooms 1 cup coarsely chopped onion 1 zucchini, sliced 1 lemongrass stalk, chopped 1 bunch fresh basil, chopped

Nutrition Info

330.1 calories carbohydrate: 20.8 g cholesterol: 61 mg fat: 17 g fiber: 4 g protein: 26.7 g saturatedFat: 13.1 g servingSize: - sodium: 1317.8 mg sugar: 11.6 g transFat: : - unsaturatedFat: : -

Warm chicken broth and coconut milk together in a stockpot over medium heat, add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

6 servings

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.