Ingredients

1/2 cup shallots, sliced
1/4 cup ginger, peeled and minced
1 stalk lemongrass, halved and pounded
2 cloves garlic, minced
1 tablespoon canola oil
2 cups chicken broth
1 14-ounce can coconut milk
3 tablespoons fish sauce
3 tablespoons fresh lime juice
2 tablespoons heavy cream
1 tablespoon granular fructose
1 serrano chile, sliced
1 cup straw or button mushrooms
1 cup cubed cooked chicken
1/2 teaspoon fresh chopped basil
1/2 teaspoon fresh chopped cilantro
1/2 teaspoon fresh chopped mint

Directions

In medium skillet cook shallots, ginger, garlic and lemongrass in oil until tender but do not allow to brown. Transfer to stock pot and add chicken broth, coconut milk, fish sauce, and lime juice. Cook about 10 minutes. Then add cream and fructose. Heat 3 minutes and remove lemongrass stalks. Next add serrano chile, mushrooms and chicken. Cook another 3 minutes. Ladle into bowls and top with basil, cilantro and mint.

Use

Soup