Chicken Thai SoupCourse: Lunch, DinnerCuisine: American, ThaiDifficulty: Intermediate
This is a delicious soup and perfect for cold season. It is warming, healthy and has a wee kick, but not terribly spicy. It is more flavorful. I love the steps to this soup because it creates a depth of flavor. It is healthy and has all the elements of a great soup one would order from their favorite Thai place. I serve this soup with warmed naan bread and a crunchy salad as my daughter calls it.
2 lemongrass stalks, bottom 2/3 of the tender inner bulb only
1 lb. boneless, skinless, chicken thighs ( I do a combo of breasts/thighs), cut into bite size pieces
4 garlic cloves, crushed
1 (4 inch) piece fresh ginger, skin removed and chopped
1/2 lb fresh white mushrooms, sliced
1 red onion, sliced
1/2 bunch cilantro, roughly chopped
2-2/3 cup chicken broth
2 teaspoons olive oil
3 teaspoons fish sauce
2 Tablespoons fresh lime juice
1 can 14.5 coconut milk
1 lime, cut into wedges
1 fresh jalapeño
- In a large Dutch oven, stir lemongrass, garlic, and ginger together over medium high heat. Add the chicken broth and bring to a boil. Simmer on low for 30 minutes.
- Strain chicken both. Set aside. Discard lemongrass, ginger, and garlic. In the same large pot, wipe dry, add the oil over medium heat. Stir in chicken and stir for 5 minutes. Add the mushrooms and cook for 5 minutes.Stir in lime juice, red curry paste, and fish sauce until combined. Add in chicken broth and coconut milk, return to a simmer and cook for 20 minutes. Add the sliced onions and cook until onions are softened, about 5 more minutes.
- Remove from heat, season with salt and half of the cilantro.
- Ladle into warm soup bowls and garnish with cilantro, lime wedges, and fresh jalapeño.