Recipe: Chicken and Mushroom Soup
Udupi Today Media Network
Try this soup to keep you warm today!
1 lemon grass stalk
2 cups hot chicken stock
4 boneless, skinless chicken thighs, diced
2 tsp Thai red curry paste
1 shallot, finely chopped
1 1/2 cups shiitake mushrooms, sliced or canned straw mushrooms, halved
2 tsp dark brown sugar
2 tsp fish sauce
juice of 1 lemon
salt and ground black pepper
1 scallion, thinly sliced
1 red chili, thinly sliced
handful of cilantro leaves
Flatten the lemon grass stalk with a rolling pin or meat mallet and place in a pan with the chicken stock, chicken, curry paste, and shallot; bring to a boil.
Add the mushrooms to the pan and simmer gently for 10 minutes.
Stir the sugar and fish sauce into the soup and simmer for 3 minutes until the chicken is cooked.
Squeeze in the lemon juice and season to taste.
Ladle the soup into bowls and scatter the scallion on top, chili and cilantro.
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