Thai Chicken Soup With Lemongrass Recipe
Ingredients:
- 1 Tsp. 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 coarsely, more for garnishing
- 3 Tbsp. Fish Sauce
- 4 Cups Low-Sodium Chicken Broth
- 2 (14 oz.) Cans Coconut Milk
- 1 Tbsp. Sugar
- 1/2 Lb. White Mushrooms, cleaned,stems trimmed, cut into ¼ in. slices
- 1 Lb. Boneless, Skinless Chicken Breasts, halved lengthwise and slice on bias into ⅛ in. thick pieces
- 3 Tbsp. Fresh Lime Juice
- 2 Tsp. Red Curry Paste (Thai)
- 2 Serrano Chiles, sliced thinly
- 2 Scallions, sliced thin on bias
- 1 Lime, cut into wedges
Instructions:
- Heat oil in large saucepan over medium heat until just shimmering. Add lemongrass, shallots, cilantro and 1 Tbsp. fish sauce; cook, stirring frequently, until just softened, two to five minutes.
- Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, about ten minutes.
- Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
- Return pan to medium-high heat. Stir remaining coconut milk and sugar into broth and bring to simmer. Reduce heat to medium, add mushrooms and cook until just tender, two to three minutes.
- Add chicken and cook, stirring constantly, until no longer pink, one to three minutes. Remove soup from heat.
- Combine lime juice, curry paste and remaining 2 tbsp. fish sauce in small bowl; stir into soup.
- Ladle soup into bowls and garnish with cilantro, chiles and scallions.
- Serve immediately with lime wedges.
