Ingredients
2 small shallots, diced
1 tablespoon canola oil
1 tablespoon minced ginger
1 clove garlic, chopped
1 stalk lemongrass, sliced
1 bunch cilantro, rough chopped
3 cups unsweetened coconut milk
3 tablespoons thai red curry paste
1 cooked and shredded chicken breast
Procedure
Cook the chicken breast in salted water until fully cooked. Cool and shred then set aside
In a small saucepan heat the oil until shimmering and add the shallot, garlic, lemongrass and ginger
Sweat until translucent
Add the curry paste, coconut milk and ½ cilantro and cook for 10-15 minutes on medium low heat
Strain the soup into another sauce pan, add the chicken and cilantro and cook until the chicken is warmed through
Serve in a bowl garnished with a few cilantro leaves
