Eli's Terrific Thai Chicken Soup
Jessica
ingredients
- 1.5 lbs chicken cutlets
- 1 large onion, sliced thin
- 2-3 inch long piece ginger root, thin-cut discs
- 2 stalks lemon grass, cut into 1-inch pieces
- 1/2 teaspoon crushed red pepper
- 2 can (15 ounces) unsweetened coconut milk
- 30 ounces chicken broth
- 1 medium red or yellow bell pepper, cut into 1/2-inch pieces
- 2 cans (4 ounces each) straw mushrooms, drained
- 1-2 tablespoons Thai red curry paste
- juice of 4 limes
- 1/2 cup chopped cilantro
- salt
- cooking oil
directions
- 1
On stove top, heat 2 Tbs. oil and 1 Tbs. Thai red curry paste in a large pot with onion. Sauté for 2-3 minutes till onion softens.
- 2
Add chicken and continue sautéing till chicken is seared on both sides.
- 3
Add coconut milk, chicken broth, ginger, straw mushrooms, lemon grass, lime juice, red pepper and remaining red curry paste. Simmer 15-20 minutes. Add bell pepper and cilantro, salt to taste. Remove from heat and serve.
Source: 5th grader
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