March Madness Day 21: Coconut Thai Soup

1 onion, minced
3 garlic cloves, minced
1 Tbsp grated fresh ginger
1 1/2 tsp canola oil
2 cups chicken broth
1 (14 oz) can coconut milk
1 stalk lemon grass (trim off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef’s knife)
1 grated carrot
1 1/2 Tbsp fish sauce
10 cilantro stems, tied together plus extra for garnish
2 boneless, skinless chicken thighs, trimmed of fat
4 oz white mushrooms, sliced
2 Tbsp lime juice
2 tsp sugar
1 tsp Thai red curry paste (I used mild)

Combine onions, garlic, ginger and oil in microwave-safe bowl and microwave for about 4 minutes until onions are softened.  Transfer to slow cooker.  Stir broth, 1/2 the can of coconut milk, lemon grass, carrots, 1/2 Tbsp fish sauce, cilantro stems and chicken into slow cooker.  Cover and cook until chicken is tender for about 4-6 hours on LOW.  Using 2 forks, shred the chicken into bite size pieces.  Let soup settle and skim off fat from the surface.  Discard the lemon grass and cilantro stems.  Stir in the mushrooms, warmed remaining coconut milk, 1 Tbsp fish sauce, lime juice, sugar and curry paste.  Season with salt and pepper and garnish with cilantro.  Makes 4 servings.

Review:
I love Thai food.  It is my fave.  I LOVED this soup.  It is exactly like the coconut galangal soup at Thai Chili Garden in Orem, Utah.  I was nervous about the lemon grasss and finding fish sauce but I was able to easily find all the ingredients at my local Smith’s.  (lemon grass was in the produce section by the fresh herbs, fish sauce is in the Asian section along with the Thai curry paste and coconut milk).  I cooked my chicken a little too long and it was shredded instead of bite size pieces.  I did not like that but next time I won’t cook it as long.  The flavors were perfect:  sweet, spicy and sour.  If you like Thai food, you’ll love this delicious soup.  4 1/2 stars