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.
|
