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Categories:
stalk lemongrass chicken breasts Red Curry shallot shiitake mushrooms sugar fish sauce lemons salt serve green onions red chilies coriander leaves
Viewed: 30 - Published at: 2 years agoIngredients
- 1 stalk lemongrass
- 600 ml hot chicken stock
- 2 boneless skinless chicken breasts, diced
- 1 -2 teaspoon Thai red curry paste
- 1 shallot, finely chopped
- 200 g shiitake mushrooms, sliced
- 4 teaspoons light muscovado sugar
- 2 teaspoons Thai fish sauce
- 2 lemons, juice of
- salt & freshly ground black pepper
- TO SERVE
- 2 green onions, thinly sliced
- 2 red chilies, thinly sliced
- 50 g coriander leaves
Method
- Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes.
- Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste.
- Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.
