“I was looking for a version of this soup that didn't call for either kaffir lime leaves or galangal -- neither of which are available in the small town where I live. I think this version is exquisite, and my husband's comment was, "Can we have this *every* night?!" Found the recipe on my roku, of all places!”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put lemon grass, garlic, and ginger in pot with chicken broth. Simmer on low heat for ½ hour, then strain into soup.
  2. In a little vegetable oil, cook thighs in their own juices for about 5 minutes.
  3. Add mushroom and cook 5 more minutes.
  4. Add curry paste, fish sauce and lime juice, and stir. Pour in the strained stock, add the coconut milk and simmer for 15-20 minutes.
  5. Add onions and simmer 5 more minutes.
  6. Turn off heat and add the chopped cilantro. Stir.
  7. Serve with lime pieces, more cilantro, and sliced jalapeno on the table for diners to add.

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