Gluten-Free JOC Soups and Stews: Thai Coconut and Lemongrass Soup

Ingredients:

1 can (14 oz) coconut milk
3 cups chicken or vegetable broth
2 stalks lemongrass, smashed
1 red chili, sliced (adjust to taste)
1 cup mushrooms, sliced
1 cup cooked chicken, shredded (optional)
2 tablespoons fish sauce
1 tablespoon lime juice
Fresh cilantro for garnish

Steps:

In a pot, combine coconut milk and broth. Heat over medium heat.
Add lemongrass, red chili, mushrooms, and chicken (if using). Simmer for 10 minutes.
Stir in fish sauce and lime juice. Simmer for an additional 5 minutes.
Remove lemongrass stalks before serving.
Garnish with fresh cilantro. Serve hot and enjoy your gluten-free Thai Coconut and Lemongrass Soup!