1 Tbsp. canola oil
3 Tbsp. lemongrass, outer sheath removed, bottom 3 inches trimmed and minced
2 Tbsp. fresh ginger, minced
1 garlic cloves, minced
3 teaspoons Thai red curry paste (It is very spicy)
6 cups chicken stock (I recommend homemade)
3 Tbsp. fish sauce
1 Tbsp. sugar
2 (14 ounce) cans unsweetened coconut milk
12 ounces boneless skinless chicken breasts, cut into 1 by 1/4-inch strips
1 (15 ounce) cans straw mushrooms, drained and rinsed
3 tablespoons lime juice
1/2 cup whole fresh cilantro leaves, loosely packed
3 scallions, greens only, sliced thin on an angle (optional)
Chinese chives (they have a garlic flavor)
Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
Variation: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken.
Source: Recipe Courtesy of "Food.com" - Slightly adapted.