Coconut Soup

In a stockpot, combine and bring to a boil the chicken broth, lemon grass, lime (juiced into pot, then pieces thrown in), and ginger. Lower heat, cover and simmer for 10 minutes.

Strain the infused broth, discard the aromatics and return broth to the pot. Add chicken, mushrooms, chiles, cilantro, scallions, fish sauce, sugar, and coconut milk; let simmer for another 10 minutes, or until the chicken is cooked through. Season with salt and pepper. Ladle into bowls and garnish with fresh cilantro leaves and lime wedges.

This soup is so easy to adjust to your own tastes. Use your favorite pepper and add some crushed red pepper for some extra heat. I prefer button mushrooms in this recipe, but the picture shows the baby bellas which were all I had on hand—still so good. Use light coconut milk to decrease the calorie count if you like. Use pork instead of chicken, or go meatless and include whatever veggies you feel like. Stream in a beaten egg for egg drop soup. Throw in your favorite Asian noodle variety to create a more filling soup. The possibilities are endless!