From Olgas Flavor Factory
Ingredients
- 1 chicken breast half
- 8 oz white button mushrooms, sliced
- 1-2 lemon grass stems
- 1-2 teaspoons ginger, minced
- 2 shallots, chopped
- 2 Tablespoons oil
- 4 cups chicken broth
- 2(14.5 oz) cans coconut milk
- 2-3 carrots
- 1 jalapeno
- 1 (14 oz. can) baby corn
- 1½ cup rice noodles or rice sticks, broken into smaller pieces
- 2 Tablespoons fish sauce
- 2-4 teaspoons red curry paste
- lime juice, from 1 lime
- 2 Tablespoons parsley
- 2 Tablespoons green onions
- salt to taste
Instructions
- Slice the chicken breast into thin slices, ⅛ inch thick. It’s much easier to slice if you place it in the freezer for about 15 minutes. Set it aside.
- Slice the mushrooms into thin slices also.
- Bruise the lemon grass with your hands and slice the bottom portions into small pieces. Mince the ginger. Chop the shallot also.
- Peel and slice the carrots into thin slices.
- Mince the jalapeno.
- Cut the baby corn into small pieces or you can also keep them whole or sliced lengthwise.
- Cut the rice noodles/sticks into shorter pieces. Kitchen shears work great for this job.
- In a medium pot, heat the oil on medium heat. Add the ginger and shallots. Cook for 3-5 minutes, until the shallot is tender. Add the lemon grass.
- Pour in the chicken broth, bring to a boil, reduce the heat to low and simmer for about 15 minutes.
- Strain it through a fine mesh sieve. Discard the ginger, shallot and lemon grass.
- In the same pot that you used, heat another Tablespoon of oil. Add the carrots and the jalapeno. Cook for about 5 minutes, until the carrots have softened.
- Pour in the strained chicken broth. Add one can of coconut milk. Add the fish sauce, mushrooms and baby corn. Cook for about 3 minutes.
- Add the chicken breast and rice noodles. Pour in another can of coconut milk. Cook for another 3 minutes. Add the curry paste, lime juice and season with salt. Garnish the soup with fresh parsley and scallions.