Ingredients
4 cups organic chicken stock
2 kaffir lime leaves
1 3-inch piece lemongrass, thinly sliced
1 3-inch piece fresh ginger, peeled and grated
3 scallions, trimmed and julienned
1 teaspoon curry powder (or Green curry paste if you have it)
1/2 teaspoon ground cumin
1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise
1 cup shiitake mushrooms, stems removed and sliced
1 tablespoon Thai fish sauce
Coarse salt
1/2 cup thinly sliced carrots (optional)
1 cup fresh cilantro leaves, plus more for garnish
1/2 cup bean sprouts
1/2 lime, juiced
Lime wedges for garnish
Mint leaves, for garnish
2 cooked boneless skinless chicken thighs- shredded
Preparation
In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chiles, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more. Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.
