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Ingredients

Serves 6

• 4 cups chicken stock
• 2 kaffir lime leaves
• One 3-inch piece lemongrass, thinly sliced
• One 3-inch piece fresh ginger, peeled and grated
• 3 scallions, trimmed and julienned
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise
• 1 cup shiitake mushrooms, stems removed and sliced
• 1 tablespoon Thai fish sauce
• Coarse salt
• 1/2 cup thinly sliced carrots
• 1 cup fresh cilantro leaves, plus more for garnish
• 1/2 cup bean sprouts
• Juice of 1/2 lime, plus lime wedges for garnish
• Mint leaves, for garnish
• 2 cooked boneless skinless chicken breast halves, shredded

Description

Martha Stewart