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Wine suggestion
Medium/full-bodied white with spice notes or slight sweetness:
Gewürztraminer "Furstentum" 1998, Albert Mann (Alsace)
Montlouis "Clos Habert" Demi-Sec 1998, Yves et François Chidaine (Loire)


Yield: 4 servings

Broth Base

  • 1/2 onion, sliced
  • 2 garlic cloves, chopped
  • 1 chile, chopped
  • 2 slices galangal or ginger
  • 1 lemongrass stalk, cut into 2-inch sticks and smashed
  • 1 teaspoon red thai curry paste
  • 2 Tablespoons peanut oil
  • 4 cups chicken broth
Garnish 
  • 2 cups coconut milk
  • Fish sauce (nampla) to taste (available at Asian specialty markets)
  • 2 Tablespoons lime juice
  • 2 pieces scallion, sliced
  • 4 sprigs coriander
  • 2 raw chicken breasts, cut into 1/2-inch cubes
  • 12 shiitake caps, cut into strips

Sweat the onions, garlic, chile, galangal, lemongrass and curry paste in peanut oil for 5 minutes. Add chicken broth and simmer for 1/2 hour

At the last minute, add coconut milk, chicken breast, shiitakes. Season with nampla and lime juice. Cook 2 minutes. Divide into 4 bowls. Garnish with scallions and coriander springs. Serve with steamed jasmine rice.

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