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Thai Lemongrass Soup

From ALFN Local Food Club

<p>It&#8217;s rare that we have local lemongrass and ginger available, but <span class="caps">WHEN</span> we do, it&#8217;s time to make this soup!</p>
Source: (Entered by Arkansas Local Food Network)
Serves: 4-6

1 inch Fresh Ginger
4 cups Chicken Broth
2-3 stalks Lemongrass, cut into 2-inch pieces
2 Serrano Chiles
1 tbsp Chile Paste
1 lb Chicken, shredded
1 cup Shiitakes, chopped
1/2 Juice of a lime
1 bunch Cilantro, chopped

Step by Step Instructions
  1. Finely chop half of the ginger. To a large pot, add the chopped ginger, the remaining chunk of ginger, the chicken broth, lemongrass and chiles. Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes.
  2. Add the chile paste, the chicken and the mushrooms to the pot. Simmer until chicken is cooked through, 10 to 20 minutes. Remove from heat and stir in the lime juice. Discard the large pieces of lemongrass, ginger and chiles (if you opted not to chop them). Ladle into bowls and sprinkle with cilantro. Also, consider adding 1 can of Coconut milk.