1 tablespoon olive oil
1 yellow onion, rough chopped
2 cloves garlic, rough chopped
1 whole jalapeño, rough chopped
3 1/4 inch slices of fresh ginger
1 lemongrass stalk or 1 tablespoon lemongrass paste
3 teaspoons red curry paste
4 cups chicken broth
2 cans of coconut milk (light is fine)
2 medium chicken breasts, thinly sliced
8 ounces of mushrooms (oyster or shitake)
2 tablespoons fish sauce
3 green onions, chopped
3 tablespoons fresh lime juice – 2 limes
fresh cilantro for garnish
In a large pot, head the oil over medium heat. Add the yellow onion, garlic, jalapeno, lemongrass, and curry paste. Cook about 5-10 minutes or until the onions are soft. Add the chicken broth, continue to simmer for 30 minutes.
Now that there is a flavorful base, strain the broth and discard all of the onions, chili, lemongrass, and ginger. Replace the broth into the pot over low heat. Add in the coconut milk, chicken, fish sauce, mushrooms. Simmer on low for about 20 minutes. Add in lime juice, cilantro, and the green onions. Let sit 5 minutes and then serve.
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