Ingredients:
- 2 Tbsp. Olive oil
- 1/2 – 1 tsp. Thai red curry paste
- 5 cups chicken stock
- 1 can (13oz) coconut milk
- 6 thin slices of fresh ginger
- 3 Tbsp. lime juice
- 2 Tbsp. fish sauce
- 3/4 lb boneless chicken breast
- 9-10 oz. baby spinach, sliced into thin shreds
- 4 ounces shitake or button mushrooms, thinly sliced
- 1 Tbsp. cilantro, chopped
Preparation:
Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, lime juice, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Add cilantro just before serving. Remove and discard the ginger slices before serving.
Soup Bar Topping ideas:
- Thinly sliced green onions
- Cubes of avocado
- Wedges of lemon or lime
- Crispy rice or Chow Mein noodles