Johanna'S Thai Chicken Soup

• 4 cups organic chicken stock
• 2 kaffir lime leaves
• 1 3-inch piece lemongrass, thinly sliced
• 1 3-inch piece fresh ginger, peeled and grated
• 3 scallions, trimmed and julienned
• 1 teaspoon curry powder (or Green curry paste if you have it)
• 1/2 teaspoon ground cumin
• 1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise
• 1 cup shiitake mushrooms, stems removed and sliced
• 1 tablespoon Thai fish sauce
• Coarse salt
• 1/2 cup thinly sliced carrots (optional)
• 1 cup fresh cilantro leaves, plus more for garnish
• 1/2 cup bean sprouts
• 1/2 lime, juiced
• Lime wedges for garnish
• Mint leaves, for garnish
• 2 cooked boneless skinless chicken thighs- shredded

1. In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chiles, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more.
2. Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.

chicken, lime, fresh ginger, scallions, curry powder, ground cumin, fresh red thai chile pepper, shiitake mushrooms, fish sauce, salt, carrots, fresh cilantro, bean sprouts, lime, mint leaves

Taken from www.epicurious.com/recipes/member/views/johannas-thai-chicken-soup-1258500 (may not work)