Ingredients:
2 boneless skinless chicken breasts
1/2 teaspoon Fleur de Sel
1/2 teaspoon Pepe e Aglio Seasoning
2 tablespoons Cilantro & Red Onion Infused Olive Oil
1 1/2 cups shiitake mushrooms, sliced
2 teaspoons fresh ginger, peeled and minced
2 teaspoons fresh lemongrass, peeled and minced
3 garlic cloves, peeled and minced
2 teaspoons Curry Seasoning
2 teaspoons chili garlic paste
1 tablespoon fish sauce
1 tablespoon Coconut Infused White Balsamic Vinegar
1 can (13 ounces) unsweetened coconut milk
2 cups chicken broth
Fleur de Sel and Pepe e Aglio Seasoning, to taste
Toppings:
1 1/2 cups fresh bean sprouts
2/3 cup red onion, peeled and thinly sliced
2/3 cup fresh cilantro leaves
1 lime, cut into wedges
2 cups cooked white rice
Pinch of Spicy Citrus Seasoning
Pinch sesame seeds
Instructions
Pat chicken breasts dry with paper towels and season with salt and Pepe e Aglio. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken breasts and sear, about 3 minutes per side. Once seared, remove the chicken from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Once hot, add the mushrooms, ginger, lemongrass, garlic, and sauté for 2 minutes. Add the Curry Seasoning and chili paste to the pot, stir to combine, and cook for 1 minute more.
Add the fish sauce, balsamic, coconut milk, and broth to the pot and whisk to combine. Bring to a simmer and, once simmering, reduce heat to medium-low. Return the chicken breasts to the pot, submerging them into the broth, and continue to cook for 15-20 minutes or until the chicken is cooked. Once cooked, remove the chicken from the pot and set aside to rest for 5 minutes before slicing or dicing. Season the broth to taste with salt and Pepe e Aglio.
To serve, divide soup between bowls and top with chicken, bean sprouts, onion, cilantro, lime, rice, Spicy Citrus Seasoning, and sesame seeds. For an extra pop of heat, serve with some additional chili garlic paste.
