Coconut-Chicken Soup
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
- Slice chicken into thin strips.
- Smash the lemongrass with the back of your knife. Finely chop the ginger into slice the chilies very thin.
- Heat coconut milk and water in a saucepan for 2 to 3 minutes over medium heat. (Do not let it boil.)
- Add the lemon grass, ginger, and chilies, and cook for another 2 minutes, stirring continuously and not letting the liquid boil.
- Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked. Lower heat if mixture starts to boil.
- Add lemon juice, lime juice, fish sauce, and sugar.
- Stir and continue cooking for another minute or two. Pour soup into a serving pot and serve immediately, topped with fresh cilantro leaves.