October 1, 2004
RH Staff
Chef/Owner Rocco Whalen,
Fahrenheit, Cleveland, Ohio
3 cups coconut milk
2 cups fish stock
4 stalks lemongrass
2 oz. fresh ginger
10 kaffir lime leaves
2 Thai bird chilies
2 boneless/skinless chicken breasts
1 cup shiitake mushrooms
1/2 cup enoki mushrooms
4 Tbsp. lime juice
3 Tbsp. fish sauce
1 Tbsp. red curry paste
For the garnish: cilantro sprigs and julienne scallions and baby bok choy
Bring coconut milk and fish stock to a boil and simmer for 5 minutes. Add lemongrass, ginger, Thai bird chilies, red curry paste and half of the kaffir lime leaves. Simmer for 10 more minutes. (Add more curry paste for more spice, or reduce curry paste for less heat.)
Strain out the aromatics and put the broth back on the stove. Add raw chicken and mushrooms and simmer for 5 more minutes.
Stir in lime juice, fish sauce and remaining kaffir leaves. Season with salt and pepper.
Place soup in hot bowl and garnish with cilantro, scallions and baby bok choy.
Sponsored by: Nestle FoodServices
Photo Credit: Joe Glick
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