Thai-Style Chicken Soup

wtorek, 18 lutego 2014

Thai-Style Chicken Soup

Time: 40 mins

Ingredients

  • 1 teaspoon vegetable oil
  • 3 stalks lemongrass, 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 lb white mushroom, cleaned, stems trimmed, cut into 1/4-inch slices
  • 1 lb boneless skinless chicken breast, halved lenghtwise and sliced on bias into 1/8-inch-thick pieces
  • 3 tablespoons lime juice, from 2-3 limes
  • 2 teaspoons Thai red curry paste

Directions

  • 1 Heat oil in large saucepan over medium heat until just shimmering.
  • 2 Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
  • 3 Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
  • 4 Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
  • 5 Pour broth through fine-mesh strainer and discard solids in strainer.
  • 6 Rinse saucepan and return broth mixture to pan.
  • 7 Return pan to medium-high heat.
  • 8 Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
  • 9 Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
  • 10 Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
  • 11 Remove soup from heat.
  • 12 Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
  • 13 Ladle soup into bowls and garnish with cilantro, chilis, and scallions.
  • 14 Serve immediately with lime wedges.

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