Thai - Style Coconut Chicken Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 7
• 1 teaspoon vegetable oil
• 3 stalks lemongrass, halved lengthwise and sliced thin
• 3 large shallots, chopped
• 8 fresh cilantro stems, chopped course
• 3 tablespoons fish sauce
• 4 cups low sodium chicken broth
• 2 (14 ounce) cans coconut milk
• 1 tablespoon sugar
• 8 ounces mushrooms, sliced 1/4 inch thick
• 1 lb boneless skinless chicken breast, cut in bite-size pices
• 3 tablespoons lime juice
• 2 teaspoons thai red curry paste
• 1/2 cup fresh cilantro leaves
• 2 serrano chilies, stemmed, seeded and sliced thin
• 2 scallions, sliced thin
• lime wedge

Recipe

• 1 heat oil in large saucepan over medimum heat until just shimering. add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce and cook, stirring frequently, until lemon grass and shallots are just softened but not browned, 2 to 5 minutes.
• 2 stir in chicken boroth and 1/2 of coconut milk and bring to a simmer over high heat. cover, reduce heat to low, and simmer until flavors have blended, about 10 minutes. pour broth through fine-mesh strainer and discard solids. rinse saucepan and return broth mixture to pan.
• 3 stir remaining coconut milk and sugar into borth mixture and bring to simmer over medimum high heat, 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. combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl and stir into soup.
• 4 for the garnish: ladle soup into bowles and garnish with cilantro, chiles, and scallions. serve immediately with lime wedges.