THAI CHICKEN SOUP WITH CAULIFLOWER & EDAMAME

Thai Chicken Soup with Cauliflower & Edamame image

Provided by barbara lentz

Time 55m

Number Of Ingredients 14

12 c chicken stock
2 stalk(s) lemongrass chopped
2 inch piece of ginger sliced
2 bird's eye chili
8 clove garlic
1 lime zest cut off with a knife
4 boneless skinless chicken cut into small pieces
1 head cauliflower broken into small florets
1/2 lb shiitake mushrooms sliced
14 1/2 oz can coconut milk
1/3 c brown sugar
1 c shelled edamame thawed
1/2 c each lime juice and fish sauce
fresh cilantro for garnish

Steps:

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