Ingredients

  • 1 quart chicken stock
  • 1 can coconut milk
  • 15 leaves of basil, chiffonade
  • 1 tablespoon sambol chili paste
  • 1 tablespoon fish sauce (substitute coconut aminos)
  • 3 limes
  • 3/4 pound chicken breasts, chopped into 1 inch pieces
  • 6 ounces mushrooms, sliced
3 Servings
Servings 3

Instructions

  • In a soup pot over medium heat, add the stock and coconut milk. Stir to combine and bring to a simmer.
  • Add in the basil, chili paste, fish sauce, and juice of 2 of the limes.
  • Add in the chicken and mushrooms and let simmer over low heat for 25 minutes until the chicken is fully cooked.
  • Serve and garnish with additional limes and basil.