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Thai Chicken Soup with Mushrooms
Recipe by: Dale’s Soup Kitchen™
Yield: 60 portions

Ingredients:
2.5 gallons DK chicken Stock in a Box
5 lbs chicken breast, cut into ¼-inch cubes
1/2 cup fresh lime juice (or substitute prepared juice)
2 Tbsp red curry paste
2 Tbsp rice wine vinegar

¼ lb chopped fresh ginger (or substitute 1 Tbsp ginger powder)
4 cloves fresh garlic, chopped
1 lemongrass stalk, cracked
6 cans whole Chinese Straw Mushrooms (or substitute canned sliced button mushrooms)
1/3 cup Thai Fish Sauce
Salt to taste
4 cans Light Coconut Milk

Chopped scallion or cilantro to garnish
Lime wedges on the side


Method:
Combine the lime juice and rice vinegar, and dissolve the red curry paste. Toss the diced chicken breast in the curry mixture, and marinate for 2 hours.

Meanwhile, bring the chicken stock to a boil, and add the ginger, garlic, and lemongrass. Turn off the heat and allow to steep for one hour.

To serve: bring the stock to a boil and remove the lemongrass stalk. Add the marinated chicken and simmer for five minutes. Add the mushrooms, coconut milk, bring back up to a simmer (do not boil after this point), and season with the fish sauce and/or salt. Garnish with scallion or cilantro, and serve with a fresh lime wedge on the side.

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