Thai Lemongrass Soup

We've had a subscription to Cooks Illustrated magazine for a couple years now and absolutely love the mix of recipes, tips, and reviews. However, it can be a real chore to find an old recipe within a large stack of magazines. So, we recently switched to the online version. What's the verdict? To be honest, I really miss the paper copy waiting in the mailbox. I always feel guilty when I see a new issue lying on the counter and I haven't tried any of the recipes. A big perk of the online C.I. website is the "searchability"; Ross wanted Thai, I wanted soup, with chicken, so whela! This recipe for Thai Lemongrass Soup came up. It's not something I would normally pick out, but I'm sure glad we did because it was really good (and ranked high on Ross's effort vs reward matrix)! Too bad my pictures aren't more convincing...

Coconut milk, mushrooms, lemongrass/cilantro infused broth, mmmmmmmm

Toppings: Limes, cilantro, green onions

Served with Basmati rice.

Here's the recipe, Curtesy of C.I. Magazine:

INGREDIENTS

• 1teaspoon vegetable oil
• 3stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
• 3large shallots, chopped
• 8sprigs fresh cilantro leaves, chopped coarse
• 3tablespoons fish sauce
• 4cups low-sodium chicken broth
• 2(14-ounce) cans coconut milk, well-shaken
• 1tablespoon sugar
• 1/2pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices
• 1pound boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
• 3tablespoons fresh lime juice from 2 to 3 limes
• 2teaspoons red curry paste (Thai)
• Garnish  
• 1/2cup fresh cilantro leaves
• 2serrano chiles, sliced thin
• 2scallions, sliced thin on bias
• 1lime, cut into wedges

INSTRUCTIONS

1. 1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2. 2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
3. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
   
   
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