I got this recipe from my sister-in-law when we visited her in Florida last week. It’s so good, you could really believe you bought it from a restaurant. This is my favorite soup of all time so I was really excited to find an easy, fast recipe that tastes authentic.
If you don’t have an Asian market near you, you probably won’t find lemongrass. I used to have some of this dried version, but I haven’t been able to find it recently. If you know where it can be purchased, please post in the comments! As a substitute I put in one tsp of lemon juice. The rest of the ingredients are easy to come by.
You can customize this soup per your preferences. Use more red curry paste for a spicier flavor, or add some Sriracha sauce to individual bowls, if some like it spicy and some don’t. I like to add sliced onions and bamboo shoots, and I tend to go heavy on the cilantro. My sister-in-law also adds tomatoes to hers. I like to slice the mushrooms very thinly.
4 cups chicken broth
1 TB vegetable oil
2 TB grated ginger
1 stalk lemongrass, minced
2 TB red curry paste
3 TB fish sauce
1 TB brown sugar
3 cans coconut milk
½ lb button mushrooms
1 lb chicken and/or shrimp
2 TB lime juice
Salt to taste
¼ cup chopped cilantro
Heat oil in large pot over medium heat.
Cook and stir ginger, lemongrass, and curry in oil one minute.
Slowly pour in chicken broth, stirring continually.
Stir in fish sauce and brown sugar, and simmer for 15 minutes
Add coconut milk and mushrooms.
Add chicken & simmer until cooked.
Stir in lime juice.
Garnish with cilantro.