Time 50m Yield 8 Number Of Ingredients 16 Steps:
Heat the grapeseed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. Pour in the chicken stock, coconut milk, and agave nectar; bring to a simmer over medium-high heat. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan; discard the shallot and cilantro. Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. Add the chicken and cook until no longer pink, stirring constantly. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste; mix into the simmering soup. Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.
Time 20m Yield 1 pot of soup, 4-6 serving(s) Number Of Ingredients 16 Steps:
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.
