![\"1-IMG_0128\"](\"http:\/\/frugalchicks.nwlens.com\/wp-content\/uploads\/2014\/03\/1-IMG_0128.jpg\")
<\/a>With the rainy dreary weather we’ve been having lately; I’ve been in a soup mood. But I’m tired of the same old soups I’ve been making for years. So I’ve been branching out and trying new recipes. This one is a keeper. I loved it.<\/p>\nWhen I have a chance to go out for Thai food I love to order their chicken soup. I really wanted to try to make it at home and it turned out wonderful.<\/p>\n
1 1\/2 lbs chicken – I used two chicken breasts<\/span><\/p>\n 2 T veg oil<\/p>\n 3 stalks lemon grass – I used lemon grass in a squeeze tube I found in the produce dept<\/p>\n 4 medium shallots – I didn’t have shallots so I used a small onion<\/p>\n 8 sprigs cilantro – a must have<\/p>\n 3 T fish sauce – the stuff stinks, but get past the smell cause it makes a difference if the recipe<\/p>\n 4 C chicken broth – I used the paste from Costco added to water<\/p>\n 2 cans coconut milk<\/p>\n 1\/2 pound white mushrooms sliced<\/p>\n 1 T sugar<\/p>\n 3 T lime juice<\/p>\n 2 tsp thai red curry paste<\/p>\n Garnish<\/p>\n 1\/2 c cilantro leaves<\/p>\n 2 fresh jalapeno or thai chiles seeds and ribs removed – I skipped this and it was just fine<\/p>\n 2 green onions sliced thin – a must<\/p>\n 1 lime cut into wedges for squeezing into soup – a must<\/p>\n Season chicken with salt and pepper. Heat oil and brown chicken. Remove chicken and to the same pan add the lemon grass, onions, cilantro sprigs and 1 T of fish sauce and cook for a minute or if you’re using fresh lemon grass then cook till lemon grass softens. Stir in broth and 1 can of coconut milk scraping up any bits. Add the chicken back and bring to a simmer. Reduce heat to low and simmer 15 mins. \u00a0Stir the remaining can coconut milk, the mushrooms, and sugar and cook over medium heat about 3 mins till the mushrooms are tender.<\/span><\/p>\n Whisk the lime juice, curry paste and 2 T fish sauce together. Off the heat, whisk the mixture into the soup. Ladle into bowls and garnish with cilantro, chiles, and green onions. Serve with lime wedges.<\/p>\n