2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
How to Make It
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.
This is really good! I had to do things just a little different though because of what I had on hand (too horrible of a day to go to the store!). I used frozen lemongrass, and powdered ginger (blasphemous, I know!!!). Also, instead of chili paste, I used red curry paste. I also used pork tenderloin instead, boiled it until tender, cut it up and then used the broth water for a broth instead of chicken broth. I also used an entire can of coconut milk (I hate having leftovers from cans!). I then served it over a bed or rice vermicelli noodles. Yummy!!!!
I use basil instead if cilantro. That is the way they serve it at most Thai restaurants. Shitaki mushrooms are good instead of regular. Its too difficult to find those Thai mushrooms. I cannot remember the name. Also more coconut milk is good if you really want that coconut flavor. It is addictive. My daughter and I used to buy it from the Thai restaurant and we both kept going back to the kitchen for more until it was fine. It is expensive to make with all of the ingredients. What food isn't expensive these days.
So this doesn't look anything like the picture so don't concentrate on it too much. I think I added too much chicken because it was more of a stew than a soup. Taste was great though. I did add extra chili paste because it wasn't spicy enough. Next time I'll decrease the chicken stock as suggested.
Hubby and I loved it, daughters 6 and 9 liked it too. I used a picked roasted chicken but otherwise followed as written. We enjoyed the leftovers both as soup and like a curry, served over rice. It's a definite keeper.