Ingredients
-
1
-
3
-
3
-
8
-
3
-
4
-
2
-
1
-
1/2
-
1
-
3
-
2
-
-
1/2
-
2
Directions
Thai-Style Chicken Soup, Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn , Absolutely outstanding, and simple to make As good as anything I’ve had in a Thai restaurant! This will go into my regular rotation
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in Large Saucepan Over Medium Heat Until Just Shimmering. |
|
2
Done
|
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
Done
|
Stir in Chicken Broth and 1 Can Coconut Milk; Bring to Simmer Over High Heat. |
|
4
Done
|
Cover, Reduce Heat to Low, and Simmer Until Flavors Have Blended, 10 Minutes. |
|
5
Done
|
Pour Broth Through Fine-Mesh Strainer and Discard Solids in Strainer. |
|
6
Done
|
Rinse Saucepan and Return Broth Mixture to Pan. |
|
7
Done
|
Return Pan to Medium-High Heat. |
|
8
Done
|
Stir Remaining Can Coconut Milk and Sugar Into Broth Mixture and Bring to Simmer. |
|
9
Done
|
Reduce Heat to Medium, Add Mushrooms, and Cook Until Just Tender, 2 to 3 Minutes. |
|
10
Done
|
Add Chicken and Cook, Stirring Constantly, Until No Longer Pink, 1 to 3 Minutes. |
|
11
Done
|
Remove Soup from Heat. |
|
12
Done
|
Combine Lime Juice, Curry Paste, and Remaining 2 Tablespoons Fish Sauce in Small Bowl; Stir Into Soup. |
|
13
Done
|
Ladle Soup Into Bowls and Garnish With Cilantro, Chilis, and Scallions. |
|
14
Done
|
Serve Immediately With Lime Wedges. |
