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| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ½ Tablespoons Vegetable Oil
- 1-½ Tablespoon Thai Red Curry Paste
- 3 cups Chicken Stock
- 3 cups Unsweetened Coconut Milk
- 1 Large Lemongrass Stalk, Trimmed And Cut Into 2-inch Pieces
- 6 Thin Slices Fresh Galangal Or Ginger
- 2 Thai Red Chiles, Seeded And Cut Into Thin Strips (use Less If You Prefer Less Spicy)
- 3 Tablespoons Fresh Lime Juice
- 2 Tablespoons Asian Fish Sauce
- 1 pound Boneless, Skinless Chicken Breast, Cut Into Thin Strips
- 1 cup White Button Mushrooms, Thinly Sliced
- Cilantro Or Thai Basil Leaves For Garnishing
- Salt To Taste
- Optional Garnish: Fresh Basil Leaves Or Cilantro
Preparation Instructions
Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.
