Sweet, salty, sour and hot.
This soup has a little something for everyone, and is guaranteed to make you sweat.
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- 1 onion
- 3 garlic cloves, minced
- 1 tbs ginger, minced
- 4 cups chicken stock
- 1.5 cups coconut milk
- 3 tbs fish sauce
- 1 lemongrass stalk
- 4 carrots, peeled and sliced
- A bundle of cilantro, leaves picked and stems tied
- 1.5 lb boneless skinless chicken thighs
- 8 oz mushrooms, sliced
- 3 tbs lime juice
- 1 tbs sugar
- 2 tbs Thai Red Curry paste
- 1 jalapeno, thinly sliced
- Extra virgin olive oil
- Sriracha, optional
In a deep pot, sweat onions, garlic and ginger in olive oil until soft.
Stir in chicken broth, one can of coconut milk and one tablespoon of fish sauce.
Add your carrots, lemongrass and cilantro stems.
Season chicken with salt and pepper, and nestle into the liquid.
Bring to a low boil.
Cover and simmer until chicken is cooked through – I typically check it after about 15 minutes.
Discard lemongrass and cilantro stems once the chicken is done.
Remove chicken and let it sit for a hot sec before shredding and returning to the soup.
Stir in mushrooms.
Cover and simmer until the mushrooms are tender, which should take about 5 minutes.
Add remaining coconut milk and fish sauce, as well as lime juice, sugar and curry paste.
Stir until dissolved and incorporated into the soup.
Add salt and pepper to taste.
Garnish with cilantro leaves, jalapeño slices and Sriracha.