Ingredients

Ingredients I:

2 14-ounce cans unsweetened coconut milk

2 cups water

1/2 tbsp chicken bouillon

4 boneless skinless chicken breast

1/2 cup jasmin rice

Ingredients II:

1/4 cup chopped fresh lemongrass

1 1/2 tbsp minced peeled fresh ginger

1 1/2 tsp minced Thai chillies

1 carrot, sliced

1 celery, sliced

1/2 onion, sliced

1 cup green onion, sliced

Ingredients III:

2 tbsp fresh lime juice 1 cup

drained canned straw mushrooms

1/2 cup fresh cilantro

Preparation

Directions:

  1. Boil chicken in 2 cups water with the bouillon
  2. Remove chicken and then let cool and dice
  3. Add the coconut milk, put in diced chicken and rice and boil for 20 minutes
  4. Mix in all ingredients II and let the soup boil and simmer for 5 minutes
  5. Just before serving, mix in all ingredients III and let it simmer for 2 minutes, and then switch off the stove.