Red curry chicken soup

Serves 4-5 1 lb. boneless skinless chicken breast 2 tbsp. white miso paste, divided 1 tbsp. coconut oil ½ large yellow onion, diced 2½ tbsp. fresh ginger, finely chopped 2 tbsp. fresh garlic, finely chopped 1 cup sliced mushrooms (shitake, crimini,

or white) 1½ to 2 cups diced vegetables of choice,

such as carrots and celery 4 tbsp. Thai red curry paste (store-bought) 4 tbsp. fish sauce 3 tbsp. honey 1 15-oz. can crushed tomatoes 4 cups chicken broth 1 large stalk lemongrass (or 2 small) 1 can full-fat coconut milk Juice of one fresh lime ¼ cup chopped cilantro

It is a good idea to have all your ingredients ready to go, as there is not a lot of time between steps. To prepare the lemongrass, roll stalk(s) with a rolling pin, then slice into 1” pieces. Set aside. Rub the chicken breasts with 1 tbsp. miso paste and seat in large pot with the coconut oil. Brown both sides (no need to cook through), remove and set aside. Don’t clean pan. Add more coconut oil if needed, then add the onion, ginger, garlic, and the remaining 1 tbsp. of miso paste. Sauté for a few minutes until onions are translucent and all is very aromatic. Separate any miso clumps. Now add your mushrooms and vegetables and sauté 3-5 more minutes. In a small bowl, whisk together the curry paste, fish sauce, and honey and add to pot. Shred or cube the chicken and add back to pot. Stir and let simmer for a few minutes. Now, add the chicken broth, crushed tomatoes, and lemongrass pieces. Stir. Next, incorporate the coconut milk. Simmer until all is tender and the chicken is cooked through. Taste and add any more of the curry/honey/fish sauce combo, or salt as needed. Cover and simmer on low for 10-20 minutes so lemongrass flavor permeates. Finally, right before serving, add the fresh lime juice and chopped cilantro. You may need to advise your kids not to eat the lemongrass — or have fun watching them try. — Kitchen Meets Quarantine: Culinary Creativity Blooms in Isolation by Hannah Day