Spicy Chicken Thai Soup

• 分量: 6
• 調理時間: 15 m
• 総時間: 1 hour 15 minutes

材料

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

4 cloves garlic, chopped

1 (4 inch) piece fresh ginger root, chopped

4 cups chicken broth

1 tablespoon vegetable oil

2 1/2 pounds skinless, boneless chicken thighs, cut into chunks

12 ounces fresh white mushrooms, quartered

2 teaspoons red curry paste

3 tablespoons fish sauce

1 lime, juiced

2 (14 ounce) cans coconut milk

1 red onion, sliced

1/2 bunch cilantro, roughly chopped

1 lime, cut into wedges, for serving

1 fresh jalapeno pepper, sliced into rings

手順

1. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Watch Now

2. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger. Watch Now

3. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Watch Now

4. Stir in mushrooms and cook for 5 more minutes. Watch Now

5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Watch Now

6. Skim off any excess oil and fat that rises to the top and discard. Watch Now

7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. Watch Now

8. Remove from heat and add about 1/2 the cilantro. Watch Now

9. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos. Watch Now