Thai Style Chicken Coconut Soup
Ingredients
- 1 tablespoon grapeseed oil
- 3 tablespoons lemongrass
- 3 large shallots, chopped
- 2 tablespoons cilantro
- 3 tablespoons fish sauce, 2 tablespoons reserved
- 4 cups chicken stock
- 2 14-ounce cans full-fat coconut milk, well shaken
- 1 tablespoon sugar
- 8 ounces white button mushrooms, wiped clean, stems removed and cut into ¼ inch slices
- The entire breast of one rotisserie chicken, sliced in ⅛ inch slices
- 3 tablespoons fresh lime juice (2-3 limes)
- 2 teaspoons thai red curry paste (more to taste)
- ½ cup fresh cilantro leaves
- 2 serrano or jalapeno chilies, thinly sliced
- 2 green onions, sliced thin on the diagonal
- 1 lime, cut into wedges
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