Thai-Style Chicken Soup

Submitted by: admin on April 2, 2020

Serves 6 To 8

Ingredients

SOUP
1 teaspoon vegetable oil
3 lemon grass stalks, trimmed to bottom 6 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
1 tablespoon sugar
8 ounces white mushrooms, trimmed and sliced 1⁄4 inch thick
1 pound boneless, skinless chicken breasts (about 3 breasts), trimmed, halved lengthwise, and sliced on bias into 1⁄8-inch-thick pieces
3 tablespoons lime juice (2 limes)
2 teaspoons Thai red curry paste
GARNISHES
1⁄2 cup fresh cilantro leaves
2 serrano chiles, stemmed, seeded, and sliced thin
2 scallions, sliced thin on bias
Lime wedges

Instructions

  1. FOR THE SOUP: Heat oil in large saucepan over medium heat until just shimmering. 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 broth and 1 can coconut milk and bring to 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 can coconut milk and sugar into broth mixture and bring to simmer over medium-high heat. 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. 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 bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
    TO MAKE AHEAD: Soup can be prepared through step 1 and refrigerated for up to 1 day. Complete steps 2 through 4 immediately before serving, as the chicken and mushrooms can easily overcook.

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