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Chicken Stock/Broth
| 2 TBSP vegetable oil | Sauté aromatics in oil | Add stock, bullion & coconut milk | Add chicken & mushrooms, simmer 15 min | Stir in fish sauce, sugar, curry & chili paste | Stir in green onions, cilantro & lemon juice | Add optionals, adjust & serve |
| 1 white onion, chopped | ||||||
| 1–2 stalks lemongrass, minced | ||||||
| 2 inches ginger, minced | ||||||
| 2–3 cloves garlic, minced | ||||||
| 1–2 spicy peppers (hungarian wax, thai chili, or jalapeno), sliced | ||||||
| 4–6 cups / 950–1400 ml chicken stock or broth | ||||||
| 1–2 chicken bullion cubes | ||||||
| 1 can / 400 ml coconut milk | ||||||
| 1 lb / 450 g chicken, cubed or shredded | ||||||
| 8 oz / 225 g mushrooms, sliced | ||||||
| 1.5 TBSP fish sauce | ||||||
| 2 TBSP brown sugar | ||||||
| 2 TBSP red curry paste | ||||||
| 1 TBSP chili paste | ||||||
| 2–3 green onions, chopped | ||||||
| 1/4 cup / 10 g fresh cilantro, chopped | ||||||
| 2 TBSP+ lemon juice | ||||||
| Noodles (optional) | ||||||
| Fresh basil (optional) | ||||||
| Ground coriander (optional) | ||||||
| Sugar snap peas (optional) | ||||||
| Dash of soy sauce (optional) |
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