Chicken Soup with Lemongrass

1 tablespoon vegetable oil

1 medium onion, minced

1 clove garlic, minced

1 stalk lemongrass, trimmed, bruised, and cut into 2 to 3 pieces

2 teaspoons prepared Red Curry Paste (see recipes in Chapter 1) or curry powder

1 (1-inch) piece ginger, cut into 6 pieces

3 lime leaves (fresh or dried)

4 cups chicken broth

1 (14-ounce) can unsweetened coconut milk

¾ pound boneless, skinless chicken breast, trimmed and cut into bite-sized pieces

2 cups wild or domestic mushrooms, cut into bite-sized pieces (if necessary)

Juice of 2 limes

2 tablespoons fish sauce

Salt and pepper to taste

1. In a medium-sized saucepan, combine the oil, onion, and garlic. Cook over medium heat for 1 minute. Add the lemongrass, curry paste, ginger, and lime leaves.
2. Cook, stirring, for 3 minutes, then add the broth. Bring to a boil, reduce heat to medium, and continue to cook for 10 more minutes.
3. Add the coconut milk, the chicken pieces, and the mushrooms. Continue to cook for 5 minutes or until the chicken is done.
4. Stir in the lime juice and fish sauce. Season to taste with salt and pepper.
5. Remove the lemongrass, lime leaves, and ginger pieces before serving.