I like Asian soups and I made this variation with Chicote Chilies.
Chicote chilis give this soup a smoky flavor.
Serves 4 large servings
3 oz Chicote pickle chilis plus 1oz of the Chicote chili liquid
1 1/2 lb. Chicken thighs without the skin makes about 2 cups of shredded chicken
6 cups Water
1 can 13.5 oz Coconut Milk
½ tsp Lime zest
1 tsp Ginger paste
1-inch Lemongrass fresh (for flavor only, do not eat it.)
1 cup sliced mushroom (any type you like the most) I used white mushrooms
½ cup Cilantro (tied in a bundle)
1 tsp Sea Salt
1 ½ tbsp Fish Sauce
Cook the chicken thighs with ¼ of an onion, two stalks of celery and the Lemongrass in 6 1/2 cups of water. Cook the chicken until its ready to shred easy.
Shred the chicken, slice the mushrooms and set them aside.
Simmer for 20 minutes in a 3qt sauce pan the Chicken Broth, Coconut milk, Lime zest, Ginger
paste, Lemongrass, cilantro (tied in a bundle), Sea Salt, Fish sauce and 1 oz of the Chicote chilis liquid.
Remove the bundle of cilantro along with the Lemongrass. Add the Shredded Chicken and the sliced mushrooms and cook for another 10 minutes.
Once the mushrooms are cooked serve with chopped Chicote chilis, onions and Cilantro. You can add a few drops of lime juice to taste.
– If you don’t have time to cook the chicken you can buy a Rotisserie chicken and shred it, you can replace the water with 6 cups of Ready-made chicken broth.
– When you cannot find fresh Lemongrass, you can use ½ tsp of dry Lemongrass