Thai Chicken Coconut Soup

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 tbsp. freshly minced ginger
• 4 oz. shiitake mushrooms, chopped
• 6 c. chicken broth low-sodium chicken broth
• 1 (14-oz.) can coconut milk
• 1 tbsp. fish sauce
• 1 lb. boneless skinless chicken thighs, cut into 1" pieces
• Juice of 1 lime
• Cilantro leaves, for garnish
• Chili oil, for garnish (optional)

DIRECTIONS

• In a double pot over line turn, alter oil. Add coloured and ready until redolent, 1 time, then add mushrooms and cook until squashy, virtually 6 proceedings.
• Add soup, palm milk, and fish sauce and transmit to a move. Add chicken, bound passion, and simmer until poulet is no soul pink, some 15 minutes. Recede off emotionalism and shift in scatter succus.
• Seize with herb and chili oil (if using) before delivery.

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