Thai Chicken Soup - cooking recipe

Ingredients

1 tablespoon grapeseed oil
3 shallots, chopped
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave nectar
1/2 lb cremini mushroom
1 head broccoli
1 lb boneless skinless chicken breast, halved lengthwise, sliced on bias, cut into 1/8 inch thick pieces
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce
1/2 cup cilantro, minced
2 serrano chilies, thinly sliced
1/4 cup scallion
1 lime, cut into wedges

Preparation

Warm oil in a large saucepan over medium heat.
Add shallots and cilantro, stirring frequently until softened -2 to 5 minutes.
Stir in stock, coconut milk and agave and bring to a simmer.
Pour broth through a fine mesh strainer and discard solids (shallot and cilantro).
Return broth to saucepan.
Reduce heat to medium , add mushrooms and broccoli and cook until tender -2 to 3 minutes.
Add chicken and cook, stirring constantly, until no longer pink -1 to 3 minutes.
Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.
Ladle soup into bowls and garnish with cilantro, chilies and scallions.
Serve with wedges of lime.