Ready in 30 minutes
Super good Coconut Curry Thai soup
Trim lemongrass, cut into three pieces about four inches long. Whack the pieces with the flat side of your knife blade to crush slightly.
Heat oil in a saucepan over medium-high heat.
Saute onion and garlic for about two minutes.
Add lemongrass, curry paste, ginger discs, and lime leaf (or peel). Cook, stirring, for three minutes.
Add stock. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add coconut milk, chopped chicken and quartered mushroom caps. Cook five minutes, or until chicken is just cooked through.
Add lime juice and nam pla. Taste for balance between nam pla and lime. If one flavor is dominating too much, add a little of the other.
I would add more curry paste
Sagy2005 3y agoGood recipe; very flavorful. I added couple of ingredients to give it a little kick. I used chili paste w/ basil ( available at Asian stores) and also extra veggies ( carrots, bell peppers). When served, I added fresh
Rcmk 3y agoLoved it! I'll be making this for the next family day!
jennysueboo2 3y agoGreat recipe. I make it in Vats now