Panang Curry Chicken Soup

• 1 Tablespoon Olive Oil
• 2 whole Shallots, Minced
• 2 whole Cloves Of Garlic, Minced
• 1/2 cups Cilantro, Chopped
• 1 can Coconut Milk
• 5 cups Chicken Stock
• 2 Tablespoons Red Curry Paste
• 1 whole Lime, Zest And Juice
• 1 Tablespoon Olive Oil
• 1 whole Jalapeno, Seeded And Minced
• 1 Tablespoon Ginger, Minced
• 2 whole Scallions, Chopped
• 1 cup Mushrooms, Thinly Sliced
• 1/2 whole Red Pepper, Thinly Sliced
• 1 cup Bean Sprouts
• 2 whole Chichen Breasts, Thinly Sliced
• 2 whole Scallions, Chopped
• 1 whole Avocado, Thinly Sliced

1. In a large pot, heat the first amount of olive oil over medium heat. Add the shallots, garlic and cilantro. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. Add the red curry, lime zest, and juice.
2. In a saute pan, heat second amount of olive oil over medium heat. Add remaining ingredients (except second amount of scallions and avocado) and cook until chicken is fully cooked and veggies are cooked but still slightly crisp, about 6 minutes. Add to the broth. Simmer until the mixture has reached desired flavor.
3. Ladle the soup into large bowls and garnish with remaining scallions and avocado.
4. Yield: 4 large bowls.

olive oil, shallots, garlic, cilantro, coconut milk, chicken, red curry, lime, olive oil, ginger, scallions, mushrooms, red pepper, sprouts, chichen breasts, scallions, avocado

Taken from tastykitchen.com/recipes/soups/panang-curry-chicken-soup/ (may not work)