ATK THAI CHICKEN SOUP - AND RICE

ATK THAI CHICKEN SOUP - AND RICE image

Categories Chicken

Number Of Ingredients 17

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1teaspoon vegetable oil
3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8sprigs fresh cilantro leaves , chopped coarse
3tablespoons fish sauce
4cups low-sodium chicken broth
2 (14-ounce) cans coconut milk , well-shaken
1tablespoon sugar
1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3tablespoons fresh lime juice from 2 to 3 limes
2teaspoons red curry paste (Thai)
Garnish
1/2cup fresh cilantro leaves
2 serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges

Steps:

1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan. 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.