2 lemongrass stalks, bottom 2/3 of stalks beaten with a tenderizer to release flavor
4 cloves garlic, chopped
1 (3 inch) piece fresh ginger root, pealed and chopped
4 cups chicken broth
2 lbs. chicken, cut into bite size strips
4 tsp. red curry paste
3 Tbsp. fish sauce
1 Tbsp. lime juice
2 cans coconut cream
1 Tbsp. dried cilantro flakes
(opt. chopped carrots, peppers, potatos cubed)
Stir the lemon grass, garlic, ginger, and broth in a large pot. Bring to a boil and than on a medium-low simmer for 30 minutes, stirring occasionally. Strain the chicken broth into a bowl and set aside. Discard lemon grass, garlic, and ginger. Place the chicken in the pot and cook for 5 minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut cream. (If you’re adding potatoes, carrots, or other ‘harder’ garnishes put them in now.) Return to a simmer and cook another 15-20 minutes. Remove from heat and add in cilantro. Serve with rice. . . or add the rice right in the soup.