Lemongrass Chicken Soup

INGREDIENTS

• 1 large shallot, minced

• 1 inch ginger, grated

• 3 stalks green onion, diced (divided)

• 4 cloves garlic, minced

• 2 large carrots, diced

• 3 Tbsp lemon grass paste (Found by the fresh herbs. Most grocery stores don’t have lemongrass stalks… I’m not upset about it or anything….)

• 1 serrano pepper, minced (only if you want a little heat)

• 1 tsp crushed red pepper flakes (if you want even more heat)

• 14 oz can coconut milk

• 4 cups chicken stock

• 1 Tbsp fish sauce

• 1 Tbsp soy sauce

• 1 Tbsp brown sugar

• juice of 1 lime

• zest of 1 lime

• 2 cups cooked chicken, diced (I use rotisserie chicken)

• 3 cups rice, cooked

• Salt and pepper to taste

• roasted peanuts, chopped

• Cilantro, chopped

INSTRUCTIONS

1. In a large soup pot or dutch oven on medium heat, sauteé shallots, ginger, half of the green onions, carrots, serrano pepper, crushed red pepper flakes and lemongrass paste until soft and fragrant. About 10 minutes.

2. Add chicken stock, coconut milk, fish sauce, soy sauce and brown sugar. Simmer for 15 minutes.

3. Remove from heat and stir in rice, chicken, lime juice and lime zest.

4. Salt and pepper to taste

5. Ladle into bowls.

6. Garnish with cilantro, chopped peanuts and remaining green onions.

If making ahead, reserve rice and add before eating. Serves 4.