Coconut and Lemongrass Soup [0000046]

Ingredients:

1 tablespoon vegetable oil
1 lb chicken breast or tofu, thinly sliced
1 onion, finely chopped
2 tablespoons Thai red curry paste
4 cups gluten-free chicken or vegetable broth
1 can (14 oz) coconut milk
2 stalks lemongrass, cut into 3-inch pieces and smashed
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
Fresh cilantro and lime wedges for garnish

Steps:

In a large pot, heat vegetable oil over medium heat. Add sliced chicken or tofu and cook until browned.
Add finely chopped onions and Thai red curry paste. Sauté until onions are soft and curry paste is fragrant.
Pour in gluten-free chicken or vegetable broth, coconut milk, and add smashed lemongrass stalks.
Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld.
Stir in fish sauce (or soy sauce) and adjust the seasoning to taste.
Remove lemongrass stalks before serving.