Description

Ingredients

• Broth aromatics Original: Broth aromatics
• 🌿 2 stalks lemongrass, bruised and cut (2) Original: 🌿 2 stalks lemongrass, bruised and cut (2)
• 🫚 30 g galangal, sliced, or ginger (1 oz) Original: 🫚 30 g galangal, sliced, or ginger (1 oz)
• 🍃 6 kaffir lime leaves, torn (6) Original: 🍃 6 kaffir lime leaves, torn (6)
• 🧄 12 g garlic, smashed (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, smashed (4 cloves / 0.4 oz)
• 🧅 80 g shallots, halved (¾ cup / 2.8 oz) Original: 🧅 80 g shallots, halved (¾ cup / 2.8 oz)
• 🌶️ 1–2 Thai chilies, bruised, optional (1–2) Original: 🌶️ 1–2 Thai chilies, bruised, optional (1–2)
• Soup base
• 🥥 800 ml coconut milk, full fat (3⅓ cups / 27 fl oz) dairy Original: 🥥 800 ml coconut milk, full fat (3⅓ cups / 27 fl oz)
• 💧 400 ml chicken stock or water (1⅔ cups / 13.5 fl oz) Original: 💧 400 ml chicken stock or water (1⅔ cups / 13.5 fl oz)
• 🌶️ 30 g red curry paste (2 tbsp / 1.1 oz) Original: 🌶️ 30 g red curry paste (2 tbsp / 1.1 oz)
• 🍯 10 ml sugar syrup, optional (2 tsp / 0.34 fl oz) Original: 🍯 10 ml sugar syrup, optional (2 tsp / 0.34 fl oz)
• Chicken and vegetables Original: Chicken and vegetables
• 🍗 500 g chicken thighs, thin slices (1.1 lb) Original: 🍗 500 g chicken thighs, thin slices (1.1 lb)
• 🍄 250 g mushrooms, sliced (3 cups / 8.8 oz) Original: 🍄 250 g mushrooms, sliced (3 cups / 8.8 oz)
• 🍅 200 g cherry tomatoes, halved, optional (1½ cups / 7 oz) Original: 🍅 200 g cherry tomatoes, halved, optional (1½ cups / 7 oz)
• Seasoning and finish Original: Seasoning and finish
• 🥣 45 ml fish sauce (3 tbsp / 1.5 fl oz) seafood Original: 🥣 45 ml fish sauce (3 tbsp / 1.5 fl oz)
• 🍋 60 ml lime juice (¼ cup / 2 fl oz) Original: 🍋 60 ml lime juice (¼ cup / 2 fl oz)
• 🌿 15 g cilantro (1 cup / 0.5 oz) Original: 🌿 15 g cilantro (1 cup / 0.5 oz)
• 🌿 10 g Thai basil, optional (1 cup / 0.35 oz) Original: 🌿 10 g Thai basil, optional (1 cup / 0.35 oz)
• 🍋 1 lime, wedges (1) Original: 🍋 1 lime, wedges (1)

Preparation

• Bloom the curry In a pot on medium heat, whisk red curry paste into 120 ml (½ cup / 4 fl oz) coconut milk for 60 sec until glossy and fragrant, do not scorch. 🌶️
• Build the aromatic broth Add stock or water, lemongrass, galangal, lime leaves, garlic, shallots, and optional chilies, simmer gently 8 min. 🌿
• Add the coconut Pour in remaining coconut milk and bring back to a calm simmer, do not boil hard. 🥥
• Cook the chicken Add sliced chicken and simmer 6–7 min until just cooked and tender. 🍗
• Add mushrooms Add mushrooms and optional tomatoes, simmer 3 min until tender but still plump. 🍄
• Season the depth Stir in fish sauce and optional sugar syrup, simmer 1 min, taste the salt balance now. 🥣
• Turn off heat for lime Turn off heat, then stir in lime juice so the citrus stays bright and clean. 🍋
• Finish with herbs Add cilantro and optional Thai basil, rest 1 min for aroma, then serve with lime wedges. 🌿

Total Time

Nutritional Value

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