Thai-style Chicken Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 3 stalks lemongrass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
• 3 large shallots, chopped
• 8 sprigs fresh cilantro, chopped coarse
• 3 tablespoons fish sauce
• 4 cups low sodium chicken broth
• 2 (14 ounce) cans coconut milk, well shaken
• 1 tablespoon sugar
• 1/2 lb mushroom, cleaned, stems trimmed, cut into 1/4-inch slices
• 1 lb boneless skinless chicken breast, halved lenghtwise and sliced on bias into 1/8-inch-thick pieces
• 3 tablespoons lime juice, from 2-3 limes
• 2 teaspoons thai red curry paste
• 1/2 cup fresh cilantro leaves
• 2 serrano chilies, sliced thin
• 2 scallions, sliced thin on bias
• 1 lime, cut into wedges

Recipe

• 1 heat oil in large saucepan over medium heat until just shimmering.
• 2 add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
• 3 stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
• 4 cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
• 5 pour broth through fine-mesh strainer and discard solids in strainer.
• 6 rinse saucepan and return broth mixture to pan.
• 7 return pan to medium-high heat.
• 8 stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
• 9 reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
• 10 add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
• 11 remove soup from heat.
• 12 combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
• 13 ladle soup into bowls and garnish with cilantro, chilis, and scallions.
• 14 serve immediately with lime wedges.