Ingredients:

  • 1 tbsp neutral oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 2 tbsp Thai red curry paste
  • 1 lb boneless, skinless chicken breast, thinly sliced into bite-sized strips
  • 8 oz shiitake or cremini mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced carrots
  • 1 can (400ml) full-fat coconut milk
  • 2 cups low-sodium chicken stock
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 2 tbsp fresh lime juice
  • 1 tsp Sriracha

Instructions:

  1. Heat the neutral oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the mushrooms and sauté until they release their moisture and turn mahogany-brown.
  2. Stir in the minced ginger, garlic, and lemongrass pieces; cook for 2 minutes until fragrant. Add the red curry paste and toast for 1 minute to unlock the oils.
  3. Increase heat slightly and add the sliced chicken breast. Stir-fry for 3–5 minutes until the chicken is opaque and just cooked through.
  4. Toss in the sliced carrots and red bell pepper, stirring for another 2 minutes until the vegetables are vibrant.
  5. Pour in the chicken stock, fish sauce, and coconut sugar. Bring to a gentle simmer (do not reach a rolling boil).
  6. Stir in the coconut milk and Sriracha. Reduce heat to low and simmer for 8–10 minutes until the broth is velvety and cohesive.
  7. Remove the pot from the heat and stir in the fresh lime juice to prevent curdling. Discard the lemongrass stalks before serving.