Thai Chicken Soup

From Elana’s Pantry

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


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


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