Sopa tailandesa de frango ao curry vermelho

Ingredientes

• 3 tbsplemongrassAmount3 tbspIngredientlemongrass stalks (whole, lightly crushed) stalks (whole, lightly crushed)
• 4garlic cloves, minced 4 inches ginger root, minced
• 2 lbchicken thighsAmount2 lbIngredientchicken thighs, boneless and skinless, boneless and skinless
• 2 tspthai red curry pasteAmount2 tspIngredientthai red curry paste
• 3 tbspfish sauceAmount3 tbspIngredientfish sauce
• 1limeAmount1Ingredientlime, juiced (plus extra wedges for serving), juiced (plus extra wedges for serving)
• 1(14-ounces) can coconut milkAmount1Ingredient(14-ounces) can coconut milk
• 1red onionAmount1Ingredientred onion, thinly sliced, thinly sliced
• 1/4 bunch cilantro, coarsely chopped
• 1jalapeñoAmount1Ingredientjalapeño, thinly sliced (optional, for serving), thinly sliced (optional, for serving)
• 4 cupchicken brothAmount4 cupIngredientchicken broth
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper

Modo de preparo

1. 1

   In a large pot over medium heat, warm the oil. Add the garlic, ginger, and crushed lemongrassAmount3 tbspIngredientlemongrass stalks (whole, lightly crushed). Stir for 1–2 minutes until fragrant. Add the chicken thighs, red curry pasteAmount2 tspIngredientthai red curry paste, salt, and pepper. Cook for 5–7 minutes, turning occasionally, until the chicken starts to brown slightly.

2. 2

   Pour in the chicken brothAmount4 cupIngredientchicken broth and bring to a ge...: Pour in the chicken brothAmount4 cupIngredientchicken broth and bring to a gentle boil. Reduce the heat to low, cover, and let the soup simmer for 15–20 minutes to allow the flavors to infuse.

3. 3

   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Stir in the fish sauce, lime juice, coconut milkAmount1Ingredient(14-ounces) can coconut milk, and red onion. Cook for another 10 minutes over low heat, allowing the onion to soften and the flavors to meld. Remove from heat and stir in half of the chopped cilantro.

4. 4

   Serve warm in bowls, topped with the remaining cilantro, sliced jalapeños (if using), and a squeeze of limeAmount1Ingredientlime, juiced (plus extra wedges for serving). Provide lime wedges on the side.