Such a simple soup to make that gets better and better after you make it. Full of aromatics and a bit of spice it is perfect for our Canadian winters.
99% of the ingredients you can get at a regular grocery store but some you may need to visit an Asian market. If you can’t find an Asian market just omit it.
1. 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
2. 8 cloves garlic
3. 1 – 4 inch piece fresh ginger root sliced
4. 8 to 9 cups chicken broth (homemade or store bought)
5. 2 chicken breasts cooked and shredded
6. 4 Kafir lime leaves julienned
7. 2 cups of fresh white mushrooms, thinly sliced (lightly sauté in oil)
8. 1 1/2 tbs red curry paste
9. 3 tablespoons fish sauce
10. 2 limes – one juiced and one sliced for serving
11. 1 can of coconut cream and 1 can of coconut milk (not light)
12. 1 cup of cilantro
13. 1 red onion finely sliced
14. Jalapeño pepper sliced into rings
15. Vermicelli 2 bundles (optional)
Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30-45 minutes.
Strain broth to remove aromatics.
Into broth stir in red curry paste, fish sauce, and lime juice until combined. Add kafir lime leaves, coconut milk; return to a simmer and cook on low for 15 to 20 minutes. At this point you can cool the soup and keep it in your fridge for a day or two to let the flavors develop even more or add the chicken.
Add shredded chicken, mushrooms, jalapeño, and onion to the soup and cook for 5-10 mins. If you want to add the vermicelli, add it now. It takes minutes to cook. When ready to serve add cilantro. Serve with lime wedges and for extra heat more jalapeño.
Enjoy! You will love it! www.monicaskitchen.com