Submitted by: Marlys and Glenn
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Servings: 4 as main course
We always look forward to this delicious soup, with its spicy warmth (but not too hot!).
It is possible to substitute light coconut milk for one or both cans of regular coconut milk. For a more substantial meal, serve over jasmine rice.
1 teaspoon vegetable oil
3 lemon grass stalks, tough outer leaves removed, bottom 5 inches
halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro, chopped coarse
3 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well shaken
1 tablespoon sugar
1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices
1 pound boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8-inch thick pieces
3 tablespoons juice from 2 to 3 limes
2 teaspoons Thai red curry paste
1/2 cup fresh cilantro leaves
2 serrano chilies, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges
Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce, cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainers and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chilies, and scallions. Serve immediately with lime wedges.
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