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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Adapted from a recipe by Jessica . Ingredients:
1 tablespoon vegetable oil |
2 tablespoons grated fresh ginger (about a 2-inch piece) |
1 stalk lemongrass, minced |
2 teaspoons red curry paste |
4 cups chicken broth |
3 tablespoons fish sauce |
1 tablespoon light brown sugar |
2 (13 1/2 ounce) cans coconut milk |
1/2 lb fresh shiitake mushroom, sliced |
1 lb medium shrimp, peeled and deveined or 1 lb boneless skinless chicken breast, sliced thin |
2 cups steamed white rice or 2 cups cooked rice vermicelli |
2 tablespoons fresh lime juice |
salt, to taste |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
2. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
3. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. If using chicken, skip to step 5.
4. Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
5. For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.
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