Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons oil
  • 1 1/2 tablespoon Thai red curry paste (can also be found in Asian markets)
  • 3 cups strong 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 chilies (seeded cut in thin slices (use less if you prefer it less spicy))
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 1 lb chicken breast (cut into thin strips)
  • 1 cup white button mushrooms (sliced thinly)
  • 1/4 cup fresh basil leaves (preferably Thai basil if you have it, thinly sliced)
  • Cilantro or basil leaves for garnishing

Instruction

  • 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 the 1/4 cup basil 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.