Chicken & Mushroom Soup with Coconut Milk and Lemongrass
Jean Georges recipe
1 stalk lemongrass
1 T canola, grapeseed or other neutral oil
1 medium onion, minced
6 green onions (3 minced and 3 cut on diagonal)
2 t Thai red curry paste (or curry powder)
2 cups bean thread noodles (presoak in warm water)
6 1/8" thick slices ginger
3 lime leaves (or zest of 2 limes)
4 cups chicken stock
12 oz boneless chicken breast cut into 3/4" cubes
2 cups shiitake mushrooms, stems removed & cut caps in 1/4 or 1/8 (can also add 1 cup wood ear mushrooms)
1 can (@ 12 oz)unsweetened coconut milk
2 limes, juiced & zested
2 T nam pla or nuoc mam (fish sauce)
1/4 cups minced cilantro
1/4 cup minced fresh tarragon
1. trim lemongrass of outer sheath & hard ends, then whack it with back of knife & cut into 3 pieces
2. in deep skillet/med saucepan, add oil, onion, minced green onion and cook 1-2 min on medium, then add lemongrass, curry paste, ginger and lime leaves (or zest) & cilantro.
3. cook for 4 min, then add stock & bring to boil, then boil gently 15 min (can reserve in frig at this point 2 days)
4. add coconut milk, then chicken & mushrooms and cook 5 min
5. stir in lime juice & nam pla, taste and adjust seasonings.
6. remove ginger & lemongrass before serving.
7. add bean drained thread noodles and serve
8. garnish with herbs
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