"This is my healthy version of Thai tom kha gai soup--so easy to make at home."
Lisa Huddleston, 40, Chicago
3 tablespoons vegetable oil
1 pound mushrooms, sliced
2 carrots, thinly sliced
3 shallots, chopped
3 cloves garlic, minced
1 pound ground chicken
1/4 cup chicken broth
1 teaspoon fish sauce
2 tablespoons soy sauce
1 13.6-oz. can light coconut milk
1/4 to 1/2 tsp. red curry paste
1 7-inch piece lemongrass, trimmed and bruised with side of a knife, optional
2 tablespoons chopped basil
1/3 cup chopped cilantro
How to Make It
Warm 1 Tbsp. oil in a skillet over medium heat. Sauté mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Sauté carrots until tender, about 5 minutes. Transfer to bowl.
Add remaining 1 Tbsp. oil to skillet. Sauté shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; sauté 30 seconds. Add chicken; sauté until cooked through, about 3 minutes.
Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.