Thai Coconut Soup

This is such a delicious soup/appetizer.  It is full of flavor and has a good kick.  If you don't like it as spicy, you can reduce the amount of red thai curry paste to make it to your liking.  This soup has a complex flavor, that is developed by the use of authentic thai ingredients.  All of them available at International or Asian markets.

Ingredients:

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
salt
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)

Directions:

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.

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.

Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro, chives and scallions.

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.