A delightful and easy-to-make Thai-inspired chicken soup with a creamy coconut base and a hint of spice.
Heat a drizzle of oil in a large saucepan over medium heat.
Use a neutral oil like vegetable or canola for a clean flavor.
Add the lemongrass, shallots, and cilantro stems, cooking until fragrant.
Crush the lemongrass slightly to release its aroma before adding to the pan.
Pour in the chicken broth and one can of coconut milk, bringing to a simmer.
Stir occasionally to prevent the coconut milk from separating.
Strain the broth to remove solids, then return it to the saucepan.
Press the solids gently to extract all the flavorful liquid.
Stir in the remaining coconut milk, sugar, and mushrooms, cooking until tender.
Slice mushrooms thinly for even cooking.
Add the chicken, cooking until no longer pink.
Cut the chicken into bite-sized pieces for quicker cooking.
Mix lime juice, curry paste, and fish sauce, then stir into the soup.
Taste and adjust seasoning as needed for balance.
Ladle the soup into bowls, garnishing with cilantro leaves, chilies, scallions, and lime wedges.
Serve immediately to enjoy the fresh flavors.
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