Thai Chicken Soup with Cauliflower & Edamame

So good

Ingredients

• 12 cchicken stock

• 2 stalk(s)lemongrass chopped

• 2inch piece of ginger sliced

• 2bird’s eye chili

• 8 clovegarlic

• ·1 lime zest cut off with a knife

• 4boneless skinless chicken cut into small pieces

• 1head cauliflower broken into small florets

• 1/2 lbshiitake mushrooms sliced

• 14 1/2 ozcan coconut milk

• 1/3 cbrown sugar

• 1 cshelled edamame thawed

• 1/2 ceach lime juice and fish sauce

• ·fresh cilantro for garnish

How to Make Thai Chicken Soup with Cauliflower & Edamame

1. In a large pot add the chicken stock, lemongrass stalks, ginger, garlic, chilies and lime zest. Bring to a boil and reduce to a simmer and simmer for 20 minutes. Strain the stock and discard the solids.
2. Add the stock back to the pot and bring to a boil. Add the coconut milk and brown sugar. Cook for 1 minute. Add the chicken, cauliflower, and shiitake mushrooms. Reduce to a simmer and cook until cauliflower is tender
3. Add the edamame, lime juice, and fish sauce. Cook 5 more minutes. Serve garnished with cilantro