spicy chicken thai soup

Ingredients

• Servings: 6
• 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
• 4 cloves garlic, chopped
• 1 (4 inch) piece fresh ginger root, chopped
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
• 12 ounces fresh white mushrooms, quartered
• 2 teaspoons red curry paste
• 3 tablespoons fish sauce
• 1 lime, juiced
• 2 (14 ounce) cans coconut milk
• 1 red onion, sliced
• 1/2 bunch cilantro, roughly chopped
• 1 lime, cut into wedges, for serving
• 1 fresh jalapeno pepper, sliced into rings

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. stir in chicken broth and bring to a boil. reduce heat to low and simmer for 30 minutes.
• strain chicken broth and set aside. discard lemon grass, garlic, and ginger.
• heat vegetable oil in a large soup pot over medium heat; stir in chicken; cook and stir for 5 minutes.
• stir in mushrooms and cook for 5 more minutes.
• stir in red curry paste, fish sauce, and lime juice until combined. stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• skim off any excess oil and fat that rises to the top and discard.
• stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• remove from heat and add about 1/2 the cilantro.
• serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.