Thai Chicken Soup II

Yield: Serves 4

Ingredients

1 tablespoon olive oil
3 stalks lemongrass*
2 ears corn, kernels removed
2 red mini sweet peppers (or ½ a red bell pepper), chopped
1 pound boneless skinless chicken breasts, chopped
2 tablespoons fish sauce
2 teaspoons yellow curry powder
1 quart chicken broth
2 limes, juiced
1 cup coconut milk (canned full-fat coconut milk recommended)

Instructions

Place chopped chicken in a bowl and marinate it with fish sauce. Sprinkle curry powder over it and allow it to sit while you’re sautéing the lemongrass, corn, and peppers.

Chop the ends off of the lemongrass, and peel the outer layers. Smash the stalks and using only the bottom 1/3 of the stalk, cut strips.
Add oil to a large saucepan or stock pot and add the lemongrass, corn, and peppers. Sauté until softened and fragrant, about 5 minutes.
Add the chicken and cook just until browned, about 1 to 2 minutes.
Add the chicken stock, lime juice, and coconut milk. Cover the pot and bring to a gentle boil.

Reduce heat and simmer until chicken is cooked through, about 20 to 30 minutes.

When ready to serve, remove the harder pieces of lemongrass.
Serve with chopped cilantro.

Notes

*You can replace the fresh lemongrass with lemongrass paste to taste.

From theroastedroot.net