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COCONUT LEMONGRASS CHICKEN SOUP

Makes: 4 servings

Ingredients:

3/4-pound boneless, skinless chicken breasts
2 stalks lemongrass
4 slices ginger, each the size of a quarter, lightly crushed
4 cups chicken broth
1 can (13 1/2 oz.) unsweetened coconut milk
3 tablespoons fish sauce
2 teaspoons brown sugar
3 tablespoons lime juice
Zest from 1/2 lime
1 fresh jalapeÑo chili, seeded and thinly sliced
3 tablespoons chopped cilantro
2 tablespoons chopped Thai basil or sweet basil

Getting Ready:

  1. Thinly slice chicken. Lightly crush bottom 6 inches of lemongrass with the dull side of a kitchen knife; trim and discard remainder.

Cooking:

  1. Place lemongrass, ginger, and broth in a 2-quart pan; bring to a boil. Reduce heat to simmer, and add coconut milk, fish sauce, and sugar; cover and simmer for 10 minutes.
  2. Add chicken, lime juice, lime zest, and chili; stir once to separate slices of chicken. Simmer until chicken turns opaque, 4 to 5 minutes.
  3. Just before serving stir in cilantro and basil.

Adapted from Book Title (Publisher). Copyright © Yan Can Cook Group, 2005.