Thai Chicken Soup (Tom Kha Gai) - cooking recipe

Ingredients

3 stalks lemongrass, use lower 1/2, peel off outer leaves, cut in 1/2-inch slices
3 -4 garlic cloves, rough chop
4 inches ginger, sliced
1 quart chicken broth
2 1/2 lbs chicken thighs, cut in bite-sized pieces (skinless & boneless)
12 ounces mushrooms, quartered
1 red onion, sliced with grain
1/2 bunch cilantro, rough chop
2 limes, juice of
1 (13 1/2 ounce) can coconut milk
1 (13 1/2 ounce) can light coconut milk
2 teaspoons red curry paste
3 tablespoons fish sauce
1 jalapeno chile, for garnish

Preparation

Put lemon grass, garlic, and ginger in pot with chicken broth. Simmer on low heat for 1/2 hour, then strain into soup.
In a little vegetable oil, cook thighs in their own juices for about 5 minutes.
Add mushroom and cook 5 more minutes.
Add curry paste, fish sauce and lime juice, and stir. Pour in the strained stock, add the coconut milk and simmer for 15-20 minutes.
Add onions and simmer 5 more minutes.
Turn off heat and add the chopped cilantro. Stir.
Serve with lime pieces, more cilantro, and sliced jalapeno on the table for diners to add.