Coconut chicken soup

Yield: 1 Servings

Measure Ingredient
\N \N -A very simple one...

1 can coconut milk 4 cups chicken stock 1 medium chicken 1 cup whipping cream 4 slices galangal 1 lime or lemon Pinch of chili powder Salt

Heat stock and add galangal, chili, whipping cream and coconut milk.

Cut chicken up into bite size pieces. As soon as the mixture begins to boil, add the chicken pieces and squeeze in the lemon or lime juice and salt to taste. The trick is to add the chicken right when the mixture starts to boil. Don't let the milk really boil. Cook the chicken for a very short time, about half a minute.

Serves 6.

NOTE: I must admit that when I typed this recipe, I missed the amount of coconut milk to use. The one can is a guess--that's how much I would use, at least on the first try.

Posted by Stephen Ceideberg; February 6 1991.

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