Ingredients:

  • 2 tbsp Neutral oil
  • 3 tbsp Thai Red Curry Paste
  • 1 tbsp Fresh ginger, grated
  • 3 Garlic cloves, minced
  • 1 stalk Lemongrass, bruised
  • 14 oz Full-fat coconut milk
  • 3 cups Low-sodium chicken broth
  • 2 tbsp Fish sauce
  • 1 tbsp Coconut sugar
  • 1 lb Chicken breast, sliced into thin strips
  • 1 Red bell pepper, thinly sliced
  • 1 cup Shiitake mushrooms, sliced
  • 1 tbsp Fresh lime juice
  • 0.5 cup Fresh cilantro, chopped
  • 2 Scallions, thinly sliced

Instructions:

  1. Prep the aromatics. Peel the ginger and mince the garlic. Slice the lemongrass into 3 inch pieces and smash them with a heavy object to release the oils.
  2. Heat 2 tbsp neutral oil in a large pot over medium heat. Add the red curry paste, ginger, and garlic, stirring for 1 minute until the oil turns red and smells fragrant. Note: Don't let the garlic brown; we just want to soften it.
  3. Pour in 3 cups chicken broth and 14 oz coconut milk. Whisk steadily until the paste is fully dissolved and the liquid is smooth.
  4. Add the bruised lemongrass, 2 tbsp fish sauce, and 1 tbsp coconut sugar. Bring to a gentle simmer for 5 minutes.
  5. Slide the 1 lb sliced chicken breast into the bubbling liquid. Note: Ensure the chicken is in a single layer as much as possible for even poaching.
  6. Add the sliced red bell pepper and shiitake mushrooms immediately after the chicken.
  7. Simmer for 3 to 4 minutes until the chicken is opaque and the peppers are tender crisp.
  8. Remove the pot from the heat. Stir in 1 tbsp lime juice and 0.5 cup fresh cilantro.
  9. Taste the broth. If it needs more salt, add a splash more fish sauce; if it’s too spicy, add a teaspoon more sugar.
  10. Ladle into bowls, discarding the lemongrass pieces. Top with sliced scallions and extra cilantro.