Thai Coconut Chicken Soup

Langkah-langkah

1. Melt the coconut oil in a large saucepan over medium-low heat. Add the green onions, garlic, ginger, lemongrass, and chile. Cook, stirring continuously to avoid burning the garlic and ginger, for 2 minutes. Raise the heat to medium and stir into the broth, mushrooms, coconut milk, fish sauce, lime juice and salt. Add the chicken and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is no longer pink and the internal temperature registers 165 degrees F., about 15 minutes.
2. Remove the chicken from the soup and let it rest for 2 minutes. Remove the lemongrass pieces. Use two forks to shred the chicken into chunks, then return the chicken to the soup. Serve the soup with fresh cilantro and lime wedges.