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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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A spicy thai soup. You may want to double the recipe. Ingredients:
1 (12 ounce) can coconut milk, unsweetened |
1 quart chicken stock |
1 stalk lemongrass |
3 leaves kaffir lime leaves |
1 inch fresh ginger, thinly sliced |
2 thai chilies |
6 cloves garlic |
2 tablespoons fish sauce |
1 1/2 teaspoons sugar |
1 (12 ounce) container fresh button mushrooms |
6 chicken thighs |
1 bunch cilantro |
2 tablespoons red curry paste |
3 limes |
1 lb grape tomatoes |
1 bunch green onion |
2 bell peppers |
Directions:
1. Grill chicken thighs and shred
2. Bring stock to a boil over medium heat.
3. Add smashed lemon grass ( 2 inch sections) kaffir lime leaves, Ginger, chilies and garlic.
4. Lower the heat to medium - low cover and simmer for 10 min
5. Uncover and stir in red curry paste, coconut milk, fish sauce, sugar, mushrooms, lime juice, and shredded chicken and grape tomatoes and green onions.
6. Simmer season with salt pepper garnish with lots of fresh cilantro.
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