2 Tbsp. oil
1 yellow onion sliced
4 garlic cloves chopped
1/2 red jalapeno pepper, or a couple of Thai chiles, chopped
Fresh ginger chopped – 1 tbsp
2 lemongrass stalk pounded with the side of a knife or mallet. (each stalk approx. 4 inch long)
3 tbsp red Thai curry paste
4 cups chicken broth
4 cups canned coconut milk
2 medium chicken breasts cut into bite-sized pieces, (or use shrimp)
1 pinch sugar
3-4 Tbsp. fish sauce plus more to taste
1 Tbsp. fresh lime juice
2-3 green onions sliced thin (Optional)
fresh cilantro chopped, for garnish
In a pot, heat the oil over medium heat. Add the onion, garlic, chiles, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.
Add in coconut milk, chicken breast ( or shrimp). Simmer for 10 -12 mts until chicken breast pieces are just cooked through. Taste broth and chicken and add salt if needed. Simmer for 5 more mts, then add sliced green onions, fish sauce, sugar(pinch), and lime juice – try tasting and if needed, add more of fish sauce, and lime juice to make the taste better.
Cook for 5 more minutes, then ladle into serving bowls and top with fresh cilantro.
Note: It tastes good refrigerated for a a day or two. Also, if you cook jasmine rice, you can add few spoons of that to the soup while eating to make it more filling. I prefer that way when I make this, as it helps to be served as a main meal (lunch/dinner).