Thai-Style Chicken Soup

2 onions, minced

6 garlic cloves, minced

2 T minced or grated fresh ginger

1 T vegetable oil

4 cups low sodium chicken broth

2 (14 oz) cans coconut milk

2 stalks lemon grass, bottom 5 inches only

2 carrots, peeled and sliced, 1/4 inch think

3 T fish sauce

10 cilantro stems, tied together with twine

1 1/2 pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

8 oz white mushrooms, trimmed and sliced thin

3 T fresh lime juice from 2 limes

1 T sugar

2 tsp Thai red curry paste

Garnishes

1/2 cup fresh cilantro leaves

2 fresh Thai, serrano or jalapeno chiles, stemmed seeded and sliced thin

2 scallions sliced thin

Lime wedges, for serving

**This is a crock pot recipe. However, my friend Jamie recommended stove top, which is what I did. I just adapted the following recipe.

1. Microwave onions, garlic, ginger and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

2. Stir broth, 1 can coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard lemon grass and cilantro stems.

4. Stir in mushrooms, cover and cook on high until mushrooms are tender, 5 to 15 minutes. Microwave remaining can coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar and curry paste to dissolve.

5. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve with garnishes.