Coconut-Chicken Soup

Coconut-Chicken Soup
Yield
4
Yield
4
Coconut-Chicken Soup
Yield
4
Yield
4
Ingredients
  • 2each skinlessboneless chicken breast
  • 1stick lemon grasssmashed
  • 1/2inch piece ginger rootpeeled and finely chopped
  • 2tablespoons lime juicefresh squeezed
  • 2each fresh hot chilies (jalapenos)sliced very thin
  • 2cups unsweetened coconut milk
  • 1cup water
  • 2tablespoons lemon juice
  • 2tablespoons fish sauce
  • 1teaspoon sugar
  • 2tablespoons chopped fresh cilantro leaves
Yield:
Instructions
  1. Slice chicken into thin strips.
  2. Smash the lemongrass with the back of your knife. Finely chop the ginger into slice the chilies very thin.
  3. Heat coconut milk and water in a saucepan for 2 to 3 minutes over medium heat. (Do not let it boil.)
  4. Add the lemon grass, ginger, and chilies, and cook for another 2 minutes, stirring continuously and not letting the liquid boil.
  5. Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked. Lower heat if mixture starts to boil.
  6. Add lemon juice, lime juice, fish sauce, and sugar.
  7. Stir and continue cooking for another minute or two. Pour soup into a serving pot and serve immediately, topped with fresh cilantro leaves.