THAI CHICKEN SOUP

Gina

ingredients

1 TSP veg oil
3 stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro leaves, chopped coarse
3 TBL fish sauce
4 cups low-sodium chicken broth
2 (14-oz.) cans coconut milk, well-shaken
1 TBL sugar
1/2 lb white mushrooms, cleaned, stems trimmed, cut into 1/4" slices
1 lb boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8"-thick pieces (see illustration below)
3 TBL fresh lime juice from 2 to 3 limes
2 TSP red curry paste (Thai)
Garnish
1/2 cup fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges

1
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 TBL fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2
2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
3
3. Combine lime juice, curry paste, and remaining 2 TBL fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges

Source: Gina