“A spicy thai soup. You may want to double the recipe.”
READY IN:
50mins
SERVES:
6
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Grill chicken thighs and shred
  2. Bring stock to a boil over medium heat.
  3. Add smashed lemon grass ( 2 inch sections) kaffir lime leaves, Ginger, chilies and garlic.
  4. Lower the heat to medium - low cover and simmer for 10 min
  5. Uncover and stir in red curry paste, coconut milk, fish sauce, sugar, mushrooms, lime juice, and shredded chicken and grape tomatoes and green onions.
  6. Simmer season with salt pepper garnish with lots of fresh cilantro.

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