Northern Thai Sour Curry Soup

• 4 cups chicken stock Thai, see below
• 1 1/2 tablespoons curry paste sour, to 2 tbspns
• 2 cups oyster mushrooms
• 1 cup bamboo shoots sliced
• 2 cups nappa cabbage chopped
• 1 1/2 tablespoons fish sauce to 2 tbspns
• 1 tablespoon lime juice
• cilantro leaves for garnish
• 1 chicken carcass
• 8 cups water to 10 cups
• 3/4 cup galangal thinly-sliced, to 1 cup
• 6 stalks lemon grass lower thick portion only pounded
• 10 lime leaves kaffir, Thai

1. For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)
2. Bring stock to simmer in saucepan. Stir in sour curry paste. Add mushrooms and bamboo shoots and cook 2 minutes over medium heat. Stir in fish sauce and lime juice.
3. Divide among serving bowls and garnish with cilantro leaves.

chicken stock thai, curry, oyster mushrooms, bamboo shoots, cabbage, fish sauce, lime juice, cilantro, chicken carcass, water, lemon grass lower, lime

Taken from www.yummly.com/recipe/Northern-Thai-Sour-Curry-Soup-1666235 (may not work)