2
lemon grass stalks, tough outer portion removed, using only the tender portion, chopped into 2 inch pieces and slightly crushed with the back of a knife
1/2
medium sweet onion, thinly sliced
1 lb
chicken breast, very thinly sliced (this can be easily accomplished if chicken is slightly frozen)
1/2 lb
crimini mushrooms, thinly sliced
5 tbsp
fish sauce
2 tbsp
sugar
1 tbsp
red curry paste
1/2 tsp
salt
2
limes, juiced (start with 1/4 cup add more to taste)
1 Tbsp
grated lime zest
1/2 cup
fresh basil leaves
chili paste (optional)
cooked white rice (optional)
Method
In a large soup pot combine the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and onion and bring to a boil.
Add the chicken, mushrooms and fish sauce. Reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes.
Add the salt, lime juice, lime zest and basil and heat to just below boiling, about 3 minutes.
Serve soup with white rice, additional basil and chili paste if desired.