thai chicken soup per cook’s illustrated
3 lemongrasss stalks (could add a bit more if using 1.5 lbs of chicken)
3 lg shallots (emphasis on the large)
8 24 sprigs Cilantro
Serranos/jalapenos
kaffir lime leaves
3 TBSP fish sauce
2 tsp red curry paste (if aroy-d brand, more like 4 TBSP)
4 cups chx broth
1 2 TBSP sugar (thai date palm sugar)
2 cans coconut milk
1/2 lb white
1 can peeled straw mushrooms
1 lb chx
3 TBSP lime juice
Garnish
½ cup fresh cilantro leaves
2 serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges
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.
