From Elana’s Pantry
Ingredients
1 tablespoon grapeseed oil or coconut oil
3 shallots, chopped
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces full fat coconut milk
½ pound crimini mushrooms
1 head broccoli
1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces
3 tablespoons fresh lime juice
2 teaspoons red curry paste
3 tablespoons fish sauce
½ cup cilantro, minced
2 serrano chilies, thinly sliced
1 lime, cut into wedges
Instructions
Warm oil in a large saucepan over medium heat
Add shallots and cilantro, stirring frequently until softened ?2 to 5 minutes
Stir in stock and coconut milk and bring to a simmer
Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)
Return broth to saucepan
Reduce heat to medium , add mushrooms and broccoli and cook until tender ?2 to 3 minutes
Add chicken and cook, stirring constantly, until no longer pink ?1 to 3 minutes
Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
Ladle soup into bowls and garnish with cilantro, chilies and scallions
Serve with wedges of lime