Thai Chicken Soup

• 1 tablespoon grapeseed oil
• 3 shallots, chopped
• 8 sprigs cilantro, chopped
• 4 cups chicken stock
• 28 ounces coconut milk
• 1 tablespoon agave nectar
• 1/2 lb cremini mushroom
• 1 head broccoli
• 1 lb boneless skinless chicken breast, 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
• 1/2 cup cilantro, minced
• 2 serrano chilies, thinly sliced
• 1/4 cup scallion
• 1 lime, cut into wedges

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.

grapeseed oil, shallots, cilantro, chicken stock, coconut milk, nectar, cremini mushroom, broccoli, chicken, lime juice, red curry, fish sauce, cilantro, serrano chilies, scallion, lime

Taken from www.food.com/recipe/thai-chicken-soup-303465 (may not work)