Chicken Soup with Lemongrass
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- 1 clove garlic, minced
- 1 stalk lemongrass, trimmed, bruised, and cut into 2 to 3Â pieces
- 2 teaspoons prepared Red Curry Paste  or curry powder
- 1 (1-inch) piece ginger, cut into 6 pieces
- 3 lime leaves (fresh or dried)
- 4 cups chicken broth
- 1 (14-ounce) can unsweetened coconut milk
- ¾ pound boneless, skinless chicken breast, trimmed and cut into bite-sized pieces
- 2 cups wild or domestic mushrooms, cut into bite-sized pieces (if necessary)
- Juice of 2 limes
- 2 tablespoons fish sauce
- Salt and pepper to taste
Instructions:
This soup is an explosion of flavors — spicy from the curry paste and ginger, sweet from the coconut milk, and sour from the lime leaves. The mushrooms and the chicken let these vibrant flavors shine.
- In a medium-sized saucepan, combine the oil, onion, and garlic. Cook over medium heat for 1 minute. Add the lemongrass, curry paste, ginger, and lime leaves.
- Cook, stirring, for 3 minutes, then add the broth. Bring to a boil, reduce heat to medium, and continue to cook for 10 more minutes.
- Add the coconut milk, the chicken pieces, and the mushrooms. Continue to cook for 5 minutes or until the chicken is done.
- Stir in the lime juice and fish sauce. Season to taste with salt and pepper.
- Remove the lemongrass, lime leaves, and ginger pieces before serving.