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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn. Ingredients:
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 white 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 |
Directions:
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.
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