Spicy Chicken Thai Soup

Ingredients

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Instructions

Step 1
Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Step 2
Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

Step 3
Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.

Step 4
Stir in mushrooms and cook for 5 more minutes.

Step 5
Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.

Step 6
Skim off any excess oil and fat that rises to the top and discard.

Step 7
Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.

Step 8
Remove from heat and add about 1/2 the cilantro.

Step 9
Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Spicy Chicken Thai Soup

Ingredients

Instructions

Tags

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