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Thai Summer Chicken Bean Soup

Ingredients:

1/4 cup(s) olive oil blend

1 medium onion - peeled and julienned

1 stalk of lemongrass - trimmed and bruised

8 ounce shiitake mushrooms - thinly sliced

3 tablespoon(s) curry paste - yellow or red

2 cup(s) coconut milk (unsweetened)

1 pound chicken breast (boneless skinless) - cut into 1/2-inch strips (Learn How)

1 tablespoon(s) brown sugar

4 corn cobs - cleaned and cut into discs (4 per cob)

1 cup(s) green beans - trimmed and cut into thirds

1 carrot - peeled and julienned (Learn How)

1 tablespoon(s) fish sauce

1/4 cup(s) lime juice

1/4 cup(s) cilantro - leaves only

1 pound salt and pepper - to taste

Steps:

-Heat up a heavy bottom 1-gal. stockpot to medium-high and add the oil.

-Once the oil has heated, add the onions and the lemongrass; saute over medium heat for 3 minutes.

-Add the mushrooms and cook for 3 minutes.

-Add the curry paste and saute for another 30 seconds.

-Pour in the coconut milk and chicken stock.

-Add the chicken, brown sugar and corn cobs; cook the soup over medium-low for 30 minutes.

-Add the green beans, carrots and fish sauce.

-Cook for another 20 minutes until the carrots and beans are cooked.

-Add the lime juice and cilantro; season to taste.

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