I’ve had my share of good food in my lifetime, but this soup I’m about share is one of those dishes that makes your palate stop in their tracks, and do a double-take (at least mine did). Whenever I make this, it instantly becomes my hubby & my go-to lunch, dinner, and occasional breakfast. Seriously, that picture does not do it justice!
I got this recipe from this amazing food blog, which was originally from Cook’s Illustrated Cookbook, but I thought I’d share it with you here as well :)
Here’s what you’ll need:
1 tsp vegetable oil
3 lemongrass stalks, tripped to bottom 6 inches, halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro, coarsely chopped
3 Tbsp fish sauce, divided
4 cups chicken broth
2 (14 oz) cans coconut milk
1 Tbsp sugar
8 oz white mushrooms, sliced 1/4 thick
1 lb boneless skinless chicken breasts, halved lengthwise and sliced into 1/8 inch-thick pieces
3 Tbsp lime juice (2 limes)
2 tsp Thai red curry paste
Cooked Jasmine rice, for serving
Here’s what you’ll do:
In a large pot, heat the oil over medium heat until just shimmering. Add the lemongrass, shallots, cilantro, and 1 Tbsp fish sauce. Cook and stir until shallots are just softened, 2-5 minutes. Stir in the chicken broth and 1 can of coconut milk and bring to a simmer over high heat. Cover, reduce heat to low and simmer 10 minutes. Pour through a large mesh strainer into a large bowl and discard solids.
Rinse out the pot then return the broth mixture to the pot. Stir the remaining can of coconut milk into the pot, then add the sugar. Bring to a simmer over medium-high heat, then reduce heat to medium and add the mushrooms. Cook just until tender, about 3 minutes. Add the chicken and cook, stirring constantly until chicken is cooked through, about 3 minutes.
In a small bowl, combine the lime juice, curry paste, and remaining 2 Tbsp fish sauce. Remove the soup from the heat and stir in the lime juice mixture. Serve immediately over the rice.