As some of you may know, I love thai food! So when I spotted a recipe for Thai soup in cooking light magazine, I couldn't wait to try it out. It took me a couple of days to do some research ( ie what does lemongrass look like and where do I find it?) and get all the ingredients. I found this website http://thaifood.about.com/b/2007/11/25/all-about-lemongrass-how-to-choose-cut-and-cook-with-lemongrass.htm quite helpful. I ended up buying lemongrass stocks at an Asian Supermarket, however I saw they did have them at the regular supermarket too. After gathering the ingredients, making the soup was easy. It has a bit of a kick to it and is perfect for very cold weather. I have been eating it for breakfast, lunch and dinner..and will definitely be adding it to my list of go-to soup recipes.
Ingredients:
-2 teaspoons canola oil
-1 cup sliced mushrooms
-1/2 cup chopped red bell pepper
-4 teaspoons peeled fresh ginger
-4 garlic cloves (I put 2)
-3-inch lemongrass stalk, halved lengthwise
-2 teaspoons sambal oelek( ground fresh chille paste)- I didn't have this so i used curry paste and a little bit of chile powder. Seemed to work just fine
-3 cups chicken broth
-1 1/4 cups light coconut milk
-4 teaspoons fish sauce
-1 tablespoon sugar
-2 cups shredded cooked chicken breast
-1/2 cup green onion
-3 tablespoons chopped fresh cilantro
-2 tablespoons lime juice
Directions:
Heat a dutch oven (or just regular pot if you don't have a dutch oven) with the oil, add mushrooms, and 4 next ingredients; cook for 3 minutes, stirring occasionally. Add chile paste, cook 1 minute. Add chicken broth, coconut milk, fish sauce and sugar. bring to a simmer then reduce heat to low and simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and lime juice.
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