Coconut lime chicken soup

Instructions

1. Step 1Technique

   Heat coconut oil; cook shallot, lemongrass, and ginger until fragrant. Stir in curry paste 1 minute.

   • 1 tbsp coconut oil
   • 1 shallot, sliced
   • 2 stalks lemongrass, bruised
   • 1 thumb ginger, sliced
   • 1 tbsp red curry paste
   • 1 (13.5 oz) can coconut milk
   • Thai basil and chili, for topping
2. Step 2Technique

   Add stock and simmer 10 minutes. Poach chicken 12–15 minutes until 165°F; shred and return to pot.

   • 1 tbsp red curry paste
   • 6 cups chicken stock
   • 2 boneless chicken breasts
   • Thai basil and chili, for topping
3. Step 3Technique

   Stir in coconut milk and fish sauce; heat through without boiling hard.

   • 1 tbsp coconut oil
   • 1 (13.5 oz) can coconut milk
   • 2 tbsp fish sauce
   • Thai basil and chili, for topping
4. Step 4Technique

   Cook noodles separately; divide into bowls. Ladle soup over noodles. Finish with lime juice, basil, and chili.

   • 8 oz rice noodles
   • Juice of 2 limes
   • Thai basil and chili, for topping