Thai Curry Soup
Thai Curry Soup- the best thing to warm your belly this winter. Omit chicken for vegetarian version.
2 Tablespoons Olive Oil
1 Onion, minced (about 2 Cups)
6 Garlic cloves, minced
1 2" Piece ginger- peeled and grated or minced
4 oz Red curry paste (I like Thai Kitchen)
8 ounces shiitake mushrooms (can sub a different mushroom)
4 Cups Chicken or Vegetable Stock
2 Cans full fat coconut milk
3 Tablespoons fish sauce
Juice of 2 limes
2 cups shredded rotisserie chicken (can also poach and shred your own) omit chicken for vegetarian version
1 teaspoon kosher salt
1 large bunch cilantro, roughly chopped
Diced serrano pepper, chili oil and more cilantro or Thai Basil to garnish (optional)
In a dutch oven or large wide bottom pot, heat the olive oil over medium high heat.
Add the onion, garlic, ginger and curry paste and saute 3 minutes
Add mushrooms and saute another 3-5 minutes
Add the chicken stock and coconut milk. Stir to and simmer 30 minutes.
Add the fish sauce, lime juice, salt, shredded chicken and cilantro and stir to. Let simmer on low heat another 10 minutes
Adjust salt to taste.
Garnish with diced serranos, cilantro, Thai Basil and/or chili oil