This soup is aromatic due to the lemongrass and ginger, slightly spicy (medium) due to the red chilli’s. Overall a delicious soup that I have prepared for family members and it is a hit!
1 tbsp veg or canola oil
1 tbsp red curry paste
3 cups of chicken stock or prepared broth
3 cups unsweetened coconut milk (well mixed)
1 large lemongrass stalk (trimmed and cut into 2 inch pieces
6 thin slices of fresh ginger unpeeled
2 thai chiles, (cut in half lengthwise)
3 tbsp fresh lime juice
2 tbsp fish sauce
¾ lb skinless, boneless chicken breasts cut into thin slices
½ lb fresh white button mushrooms
¼ cup thinly sliced basil leaves (preferably thai basil) plus whole leaves for garnish
In a soup pot over medium heat, warm the oil. Add the curry paste and cook, stirring until fragrant, approx. 1 minute. Add the stock, coconut milk, lemongrass, ginger, chiles to taste, lime juice, and fish sauce and bring to a simmer. Stir well and simmer until fragrant, approx. 5 mins.
Add the chicken strips and cook until opaque throughout, about 2 mins. Add the mushrooms and sliced basil and cook until the mushrooms are softened, 2-3mins longer. Ladle the soup into warmed bowls and garnish with the whole basil leaves. Serve immediately.
Serves 4-6 people at 6oz portions.
Created by Chef Craig Desormeaux
Chef Craig Desormeaux has been at Blue Mountain for over ten years in various kitchen positions around the resort. Most recently, Desormeaux is finishing his first season as the kitchen manager of the Inn Café. Desormeaux is not much of a snowboarder or skier, but in the summertime he enjoys golfing and cheering on our beloved Toronto Blue Jays!