As requested, here's the recipe. Hope you like it as much as I did!
THAI-STYLE CHICKEN SOUP AT HOME
from the Jan/Feb 2007 Cook's Illustrated
3 T. fresh lime juice
2 t. Thai red curry paste
1 t. vegetable oil
3 lemon grass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise (Cook's specifically says not to use dried or jarred lemongrass, but I couldn't find fresh at any stores near our house so I ended up using 1 t. dried. It seemed fine to me, although I'm sure fresh is better.)
3 large shallots, chopped
8 springs fresh cilantro, chopped coarse
3 T. fish sauce, divided
4 c. low-sodium chicken broth
2 cans (14 oz. each) coconut milk (I used one can full-fat and one can low-fat. I think I'd use two cans low-fat next time.)
1 T. sugar
8 oz. white mushrooms, sliced thin
1 lb. boneless, skinless chicken breasts, cut in half then into thin slices
For serving: fresh cilantro leaves, diced serrano chile, minced scallion, lime wedges
1. Combine lime juice, curry paste, and 2 T. fish sauce in small bowl. Set aside.
2. Heat oil in large saucepan over high heat. Add lemon grass, shallots, cilantro, and remaining 1 T. fish sauce. Saute until veggies are soft but not brown.
3. Stir in chicken broth and one can of coconut milk. Bring to simmer over high heat, then cover, reduce heat to low, and simmer for 10 minutes to blend flavors.
4. Pour broth through fine mesh strainer and discard solids. Rinse saucepan and return broth mixture to pan.
5. Put pan over medium-high heat. Add remaining can coconut milk and sugar; bring to simmer.
6. Add mushrooms; cook until tender (about 2 minutes).
7. Add chicken and cook, stirring constantly, until just cooked through (1 to 3 minutes).
8. Remove soup from heat. Stir in lime juice/curry paste mixture. Serve topped with serrano chiles, scallion, cilantro, and lime wedges.
As suggested by the magazine (and because my Korean husband eats everything with rice), we served this in big bowls over rice. Enjoy!