Ingredients

• 3 lemongrasss stalks , bottom two-thirds of tender inner bulbs only, thinly sliced
• 4 cloves garlic , chopped
• 1 , 4 inch
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 2.5 pounds skinless , boneless chicken thighs, cut into chunks
• 12 ounces fresh white mushrooms , quartered
• 3 tablespoons fish sauce
• 2 teaspoons red curry paste
• 1 lime , juiced
• 2 , 14 ounce
• 1 red onion , sliced
• 0.5 bunches cilantro , roughly chopped
• 1 lime , cut into wedges, for serving
• 1 fresh jalapeño pepper , sliced into rings

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined. Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
3. 3 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.

Nutrition per serving