THAI CHICKEN COCONUT CURRY SOUP

Ingredients

• 2 Tbsp (30 ml) canola oil
• 2 Tbsp (30 ml) fresh ginger, minced
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 Tbsp (30 ml) lemon grass (1 stalk, white part only), minced
• 2 Tbsp (30 ml) red or Panang Thai curry paste
• 4 cups (1 L) chicken broth
• 4 Tbsp (60 ml) fish sauce
• 2 Tbsp (30 ml) brown sugar
• 6 lime leaves (or zest of one lime)*
• 2 cans coconut milk (3 1/2 cups)
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 12 Shitake mushrooms, stems removed, sliced
• ½ cup (125 ml) carrots, julienned
• 12 cherry tomatoes, halved
• 2 cups (500 ml) baby bok choy, trimmed and cut in half
• 1 cup (250 ml) snow peas
• Juice of 1 lime
• ½ cup (125 ml) fresh cilantro leaves
• Crushed peanuts
• Fresh lime wedges