Thai Chicken Soup

Thai Chicken Soup
(Adapted from Elana’s Pantry – Thank you!!)

1 tablespoon grapeseed oil
1 teaspoon red pepper flakes
3 shallots, chopped
1 teaspoon crushed ginger
1 teaspoon crushed garlic
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave
½ pound crimini mushrooms
1 head broccoli
1 can of baby corn (strained and cut in half lengthwise)
1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into 18 inch thick pieces
2 Serrano chilies
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce

Garnish (Optional)
Minced cilantro
Scallions
Lime wedges

~ Warm oil in a large saucepan over medium heat
~ Add shallots, red pepper flakes, garlic, ginger, cilantro, stirring frequently until softened (about 2-5 minutes)
~ Stir in stock, coconut mil and agave and bring to a simmer
~ Pour broth through a fine mesh strainer and discard solids (shallots, cilantro and red pepper flakes)
~ Return broth to saucepan
~ Reduce heat to medium, add mushrooms and broccoli and cook until tender (2 to 3 minutes)
~ Add Serrano Chilies
~ Add chicken and cook, stirring constantly, until no longer pink (1 to 3 minutes)
~ Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
~ Ladle soup into bowls and garnish with cilantro, scallions and a lime wedge

(Elana, Thank you for letting me add this to my blog with my own adaptation of your Thai Chicken Soup. )