Thai Chicken Soup

Ingredients

• 1 tablespoon grapeseed oil
• 3 shallots, chopped
• 8 sprigs cilantro, chopped
• 4 cups chicken stock
• 28 ounces coconut milk
• 1 tablespoon agave nectar
• 1/2 lb cremini mushroom
• 1 head broccoli
• 1 lb boneless skinless chicken breast, halved lengthwise, sliced on bias, cut into 1/8 inch thick pieces
• 3 tablespoons fresh lime juice
• 2 teaspoons Thai red curry paste
• 3 tablespoons fish sauce
• 1/2 cup cilantro, minced
• 2 serrano chilies, thinly sliced
• 1/4 cup scallion
• 1 lime, cut into wedges

Directions

1. 1

   Warm oil in a large saucepan over medium heat.

2. 2

   Add shallots and cilantro, stirring frequently until softened –2 to 5 minutes.

3. 3

   Stir in stock, coconut milk and agave and bring to a simmer.

4. 4

   Pour broth through a fine mesh strainer and discard solids (shallot and cilantro).

5. 5

   Return broth to saucepan.

6. 6

   Reduce heat to medium , add mushrooms and broccoli and cook until tender –2 to 3 minutes.

7. 7

   Add chicken and cook, stirring constantly, until no longer pink –1 to 3 minutes.

8. 8

   Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.

9. 9

   Ladle soup into bowls and garnish with cilantro, chilies and scallions.

10. 10

    Serve with wedges of lime.