Active Time
Total Time
35 MIN
Serves : 6 to 8 first-course servings
© Stephanie Meyer.

How to Make It

Step 1    

In a medium bowl, toss the chicken with the fish sauce.

Step 2    

In a large pot, combine the stock with the sugar, chile paste, tamarind, ginger, lemongrass and lime leaves and bring to a boil over moderately high heat. Stir in the coconut milk and bring to a simmer. Add the chicken and fish sauce along with the mushrooms and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 3 minutes. Remove from the heat and discard the lime leaves. Stir in the lime juice and chiles. Ladle the soup into bowls, sprinkle with the cilantro and serve.

Make Ahead

The soup can be refrigerated overnight.

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