The "Thai chicken soup"
In a saucepan, boil 3-4 stalks lemongrass, a spoon of chopped ginger, 4 sliced garlic cloves and 4-5 cups of chicken broth for about 20 minutes, then strain out the veggies. Set aside.
Sauté a few pieces of boneless chicken (the chicken you might have used to make the broth) with whole shiitake mushrooms in a little vegetable oil. Add to it two spoons of red curry paste, a 3/4 lemon, and a spoon of fish oil. Finally add a cup of coconut milk and the broth, with a third of a diced red onion, and simmer for 20 min. Top with chives and/or cilantro and a slit chilli.
