Spicy Chicken Thai Soup

Name: Spicy Chicken Thai Soup
Total time: 80
Yield: 6
Ingredients: 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced; 4 cloves garlic, chopped; 1 (4 inch) piece fresh ginger root, chopped; 4 cups chicken broth; 1 tablespoon vegetable oil; 2.5 pounds skinless, boneless chicken thighs, cut into chunks; 12 ounces fresh white mushrooms, quartered; 3 tablespoons fish sauce; 2 teaspoons red curry paste; 1 lime, juiced; 2 (14 ounce) cans coconut milk; 1 red onion, sliced; 0.5 bunch cilantro, roughly chopped; 1 lime, cut into wedges, for serving; 1 fresh jalapeno pepper, sliced into rings

Recipe by John Mitzewich from allrecipes.com

Lunch,Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
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4 cloves garlic, chopped
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1 (4 inch) piece fresh ginger root, chopped
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4 cups chicken broth
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1 tablespoon vegetable oil
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2.5 pounds skinless, boneless chicken thighs, cut into chunks
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12 ounces fresh white mushrooms, quartered
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3 tablespoons fish sauce

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2 teaspoons red curry paste
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1 lime, juiced
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2 (14 ounce) cans coconut milk
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1 red onion, sliced
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0.5 bunch cilantro, roughly chopped
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1 lime, cut into wedges, for serving
•

1 fresh jalapeno pepper, sliced into rings

Instructions

Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined. Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.