Coconut Chicken Soup

Ingredients:

• 1/4 cup vegetable oil
• 1/2 cup each: julienned carrots, julienned snow peas, mung bean sprouts
• 1 whole onion, chopped
• 1 teaspoon garlic, minced
• 2 Kaffir lime leaves
• 1 oz. grapeseed oil
• 1 stalk lemongrass, grated
• 1 tablespoon red curry paste
• 1 oz. Minced galangal or ginger root
• 3 quarts chicken stock
• 1 1/4 cans unsweetened coconut milk
• 1 lb. Skinless chicken breasts, cut in strips
• 8 cups shiitake mushrooms
• Juice from 1 lime
• 2 ounces Asian fish sauce

In heavy-bottomed soup pot, sauté onions and garlic in grapeseed oil. Add lemongrass, curry paste, galangal or ginger and lime leaves. Stir well and cook for 2 to 3 minutes. Add chicken stock and bring to a boil. Reduce heat to medium and simmer for about 15 to 20 minutes. Add the coconut milk and chicken, cook for a couple of minutes and add shiitake mushrooms. Add chicken strips and simmer until chicken is done. Stir in lime juice and fish sauce. Top with stir-fried vegetables and serve with garnishes such as toasted coconut, chopped cilantro, sliced scallions or black and white sesame seeds.

Submitted by Jeannie Pierola, Executive Chef/Partner SideBern’s Restaurant.