Follow these steps for perfect results
low sodium chicken broth
lemongrass
crushed
gingerroot
garlic cloves
minced
fresh mushrooms
sliced
sriracha sauce
broccoli floret
chicken breast
boneless, skinless, cut into 3/4 inch pieces
sweet red pepper
cored, seeded and cut into matchsticks
light coconut milk
fresh lime juice
fish sauce
scallions
sliced
Heat chicken broth in a large pot over medium-high heat.
Add crushed lemongrass and ginger.
Simmer for 5 minutes to infuse the broth with flavor.
Reduce heat to maintain a simmer; add minced garlic, sliced mushrooms, and sriracha sauce.
Cover and cook for 5 minutes to soften the mushrooms and meld the flavors.
Stir in broccoli florets, cubed chicken, sweet red pepper matchsticks, and light coconut milk.
Simmer for 5 minutes, or until the chicken is cooked through.
Remove the pot from the heat.
Stir in fresh lime juice and fish sauce to balance the flavors.
Ladle the soup into bowls.
Garnish with sliced scallions or green onions, if desired.
Expert advice for the best results
Adjust sriracha for desired spice level.
Use galangal for a more authentic flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh cilantro and a lime wedge.
Serve with steamed rice.
Offer a side of chili oil for extra heat.
Balances the spice and acidity.
Refreshing and doesn't overpower the soup.
Discover the story behind this recipe
Popular comfort food in Thai cuisine.
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