A delightful and aromatic Thai-inspired coconut chicken soup, perfect for a comforting meal.
Heat the canola oil in a large stockpot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the lemongrass, ginger, and garlic to the pot and sauté until aromatic.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Stir in the Thai red curry paste and cook for another minute.
Cooking the curry paste helps release its flavors and aromas.
Pour in the coconut milk, fish sauce, soy sauce, and sugar, and bring to a gentle simmer.
Stir well to combine the ingredients evenly.
Add the chicken breasts to the pot and cook until they are fully cooked through.
Ensure the chicken is submerged in the liquid for even cooking.
Remove the chicken, shred it, and return it to the pot.
Shredding the chicken allows it to absorb more of the soup's flavors.
Stir in the lime juice and adjust seasoning with salt if needed.
Taste the soup before adding salt, as the fish sauce and soy sauce are already salty.
Serve the soup hot, garnished with fresh cilantro leaves and scallions.
For a vibrant presentation, chop the scallions finely and sprinkle them generously.
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