Classic chicken & coconut soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth (can substitute chicken bouillon) |
| 1 | 14 oz can unsweetened coconut milk (available at Asian markets) | |
| ½ | cup | Of 1/4 inch thick slices of fresh lemon grass ( \" \" ) |
| 1 | large | Chicken breast |
| 1 | tablespoon | Or more fresh lime juice |
| ½ | Jalepeno pepper (minced) | |
Directions
From Bon Appetit, June 1992
Saute chicken in sesame oil (or other oil) and cut into small pieces.
Set aside. In a saucepan, boil 2 cups of chicken broth, the coconut milk, and the lemon grass. Add cooked chicken to the soup and cook for 12 minutes. Strain soup through sieve into a small pan and add chicken, lime juice and jalepeno. Simmer 20 minutes.
2 servings
Posted by Don Burrell