Ingredients:

  • 1 tbsp coconut oil
  • 1 tbsp fresh ginger, thinly sliced
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 tbsp red curry paste
  • 1 can (13.5oz) light coconut milk
  • 2 cups low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tsp maple syrup
  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 8 oz mushrooms, sliced
  • 1/2 cup bamboo shoots
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 stalks green onion, sliced
  • 1 red chili, sliced

Instructions:

  1. Heat the coconut oil in a large pot over medium heat. Add the ginger, lemongrass, and garlic; sauté for 1-2 minutes until the aroma is zesty and sharp. Note: Don't let the garlic brown too much or it will turn bitter.
  2. Stir in the red curry paste and cook for 30 seconds until the paste looks toasted and fragrant. Note: This is the blooming phase that builds the base.
  3. Pour in the light coconut milk and chicken broth. Stir well and bring to a gentle simmer, ensuring the liquid does not boil vigorously. Note: A hard boil can cause the coconut milk to split.
  4. Add the sliced chicken breast and mushrooms. Simmer for 5-7 minutes until the chicken is opaque and white throughout and the mushrooms have softened. Note: Thinly slicing the chicken is key to this fast timing.
  5. Add the bamboo shoots and simmer for another minute just to warm them through.
  6. Stir in the fish sauce and maple syrup. Taste the broth now to make sure the salt and sweetness are balanced.
  7. Remove the pot from the heat entirely. This is a critical step before adding the fresh ingredients.
  8. Stir in the lime juice, chopped cilantro, and sliced green onions. Note: Adding lime at the end keeps the flavor bright and fresh.
  9. Ladle the soup into bowls and top with the sliced red chili for a bit of heat.
  10. Serve immediately while it's steaming and velvety.