Spicy Chicken Thai Soup
Ingredients:
-
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
Directions:
- 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.
You might like this popular recipe:
No comments :
Post a Comment