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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 5 |
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This is a wonderfully tasty soup. The primary flavors are the chicken, broth, coconut milk, and lime. All the others come together to make a wonderful taste explosion! Ingredients:
1 tablespoons soybean or vegetable oil |
1 medium onion,minced |
1 clove garlic clove, minced |
1 stalk lemongrass, 1/4 slices |
2 tsp. thai red curry paste |
six 1/8 slices galangal or ginger |
3 kaffir lime leaves |
4 cups chicken stock |
3/4 pound chicken breast, sliced into thin strips |
2 cups of oriental mushrooms (straw, shitake) |
1 2/3 cups of unsweetened coconut milk |
red spicy peppers, sideways sliced (optional, to taste) |
3 scallions, thinly sliced |
juice from 2 limes |
2 tablespoons thai fish sauce |
1/4 cup minced cilantro |
1/4 cup minced cilantro |
Directions:
1. In a medium heavy saucepan saute the oil, garlic and onion until becoming transparent.
2. Stir in the lemongrass, curry paste, galangal (ginger) and lime leaves and continue stiring for 3-4 minutes..
3. Add the chicken stock and bring to a boil then reduce the heat to medium and cook for 15 minutes.
4. Add the mushrooms, then turn it off for 30 minutes to an hour to let the flavors meld a bit and allow the mushrooms to soak in the flavor.
5. Heat the soup back up, add the coconut milk, chicken, mushrooms, peppers, and scallions. Cook for about 5 minutes or just until the chicken is cooked. Add the fish sauce and lime juice.
6. You can either take out the flavor items that you won't eat (galangal, ginger, lime leaves, lemongrass), or leave it in to be take out by those enjoying the soup.
7. Sprinkle in some cilantro and serve! Enjoy.
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