Thai Coconut Chicken Soup II

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients

8 cups chicken stock
1/4 cup fresh cilantro, chopped, plus more for garnish
3 tablespoons lime juice
1 teaspoon salt
1 tablespoon lemongrass paste
1 tablespoon ginger paste (I used Gourmet Garden for both pastes)
1 serrano chile, seeds removed and finely chopped
1 cup white button mushrooms, sliced
3 cups cooked chicken, shredded (I used rotisserie chicken)
1 tablespoon brown sugar
1 (14 ounce) can coconut milk
cherry tomatoes (halved), cilantro, and hot sauce for garnish

Instructions

Heat chicken stock, cilantro, lemongrass, lime juice, salt, serrano, and ginger in a 6 quart dutch oven or large stock pot over medium high heat. Stir to combine. Bring to a boil and then reduce to a simmer, cooking for 15 minutes

Add mushrooms and chicken, stirring to combine. Simmer for 5 minutes until chicken is fully heated.

Stir in coconut milk and brown sugar, stirring until everything is fully combined and smooth.

Simmer until ready to serve, topping with cherry tomatoes, cilantro, and hot sauce (optional)

Enjoy!

From thecookierookie.com