Serves 4 to 6

No matter where you are, there's something comforting about chicken noodle soup. This soup is definitely Thai — together, the ginger, anise, and fish sauce create a delightful broth.

Lemony Chicken Soup

½ cup lemon slices, including peel

3 tablespoons fish sauce

1½ teaspoons fresh hot chili pepper, seeded and chopped

2 green onions, thinly sliced

1½ teaspoons sugar

1½ cups coconut milk

2 cups chicken broth

3 teaspoons lemongrass, peeled and chopped

1 cup straw mushrooms

1 tablespoon minced fresh ginger

1 whole boneless, skinless chicken breast, poached and shredded

  1. Combine the lemon slices, fish sauce, chili pepper, green onion, and sugar in a small glass bowl; set aside.
  2. Combine the coconut milk, chicken broth, lemongrass, mushrooms, and ginger in a saucepan. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Add the chicken and lemon mixture; heat through.
  3. To serve, ladle into warmed bowls.