Thai Soup Stock on Flickr.
Finally, I put that lemongrass I have been growing all summer to use making out favorite Thai chicken soup last night. The stock starts with shallots, lemongrass, cilantro, and a little bit of fish stock.
I then hit it with chicken stock and a can of coconut milk, bring to a simmer, and let the flavors mix together for about 10 minutes. Strain the broth to remove the solids and return to the pan. Add one more can of coconut milk. Then add mushrooms and chicken. Finish with a mix of red curry paste, lime juice, and fish sauce.
You serve it with scallions, fresh cilantro, lime wedges, and serrano peppers to garnish. Kind of like Pho, but more creamy base.