Thai-Style Chicken Soup

Brought by Camille Simon's mother, Valine Quinn, (our homemade bread specialist), this soup is said to taste just like the delicious Coconut Soups in Thai restaurants...

serves 4

1 tsp vegetable oil (coconut oil would work gr8 here)
3 lemongrass stalks, touch outer leaves removed, bottom 5 inches halved lengthwise and sliced
thin crosswise
3 shallots, chopped (about 1/2 cup)
8 sprigs fresh cilantro, chopped
3 tbs fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well shaken
1 tbs sugar
1/2 lb white mushrooms, cut into 1/4" slices
3 boneless skinless chicken breasts, chopped
3 tbs fresh lime juice
2 tsp Thai red curry paste

garnish:

1/2 cup fresh cilantro leaves
2 serrano cilies, slices thin
2 scallions, sliced thin on the bias
1 lime, cut into wedges

directions:

1. Heat oil in a large saucepan over medium heat until just simmering. Add the lemongrass, shallots, cilantry, and 1 tbs of the fish sauce; cook, stirring frequently, until just softened, 2-5 minutes (the vegetables should not brown). Stir in the broth and 1 can of coconut milk; bring to a simmer over high heat. Cover, reuce the heat to low, and simmer until the flavors have blended, 10 minutes. Pour the broth through a fine-mesh strainer and discard the solids in the strainer. Rinse the saucepan and return the broth mixture to the pan.

2. Return the pan to medium-high heat. Stir the remaining can of coconut milk and sugar into the broth mixture and bring to a simmer. Reduce the heat to medium, add the mushrooms, and cook until just tender, 2 to 3 minutes. Add the chicken and cook, stirring constantly, until no longer pink, 1-3 minutes. Remove the soup from the heat.

3. Combine the lime juice, curry paste, and remaining 2 tbs fish sauce in a small bowl; stir into the soup. Ladle the soup into bowls and garnish with the cilantro, shiles, and scallions. Serve immediately with lime wedges.

Chicken Coconut Soup (Tom Kha Gai)

In a medium sauce pan, boil 5-6 cups water with 3 breasts of chicken.
Remove chicken and all but 1 ½ cups chicken broth

Add:
2-3 tbs raw/turbinado sugar

1/2 - 1 tsp. green curry paste

2 cans coconut milk

1 bunch cilantro, chopped

Mix and heat together. Thicken with 2 T. cornstarch mixed in 1/4 cup water. Use sparingly until just barely thickened.

In a saucepan sauté:

2 cups chopped celery

1 bunch green onions, chopped

1/2 pound sliced mushrooms

3 limes, juiced

Stir sautéed vegetables and chopped chicken into coconut milk mix. Simmer 20 min. For a filling meal, serve over brown rice.