photo provided courtesy of elanaspantry.com

ingredients
1 tablespoon grapeseed oil
3 shallots, chopped
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave
½ pound crimini mushrooms
1 head broccoli
1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into 1/8 inch thick pieces
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce

garnish with:
½ cup cilantro, minced
2 serrano chilies, thinly sliced
¼ cup scallions
1 lime, cut into wedges

directions

1. Warm oil in a large saucepan over medium heat
2. Add shallots and cilantro, stirring frequently until softened – 2 to 5 minutes
3. Stir in stock, coconut milk and agave and bring to a simmer
4. Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)
5. Return broth to saucepan
6. Reduce heat to medium, add mushrooms and broccoli and cook until tender – 2 to 3 minutes
7. Add chicken and cook, stirring constantly, until no longer pink – 1 to 3 minutes
8. Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
9. Ladle soup into bowls and garnish with cilantro, chilies and scallions
10. Serve with wedges of lime

recipe courtesy elanaspantry.com