Yield: 2 servings
|-MICHAEL KEAN VMXV03A|
|2 cups||Cnd low salt chicken broth|
|1 can||14 oz unswtnd coconut milk|
|½ cup||1/4 in slcs frsh lemongrass|
|1||Lge chicken breast half, with skin and ribs|
|1 tablespoon||(or more) lime juice|
|½||Jalapeno chili, minced|
|Finely chopd frsh cilantro|
Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate; cool. Remove chickenskin and bones. Cut meat into ½ inch pieces.
Strain soup through sieve into small saucepan. Add 1 T lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro. From Bon Appetit, June, 1992. MM format by Mike Kean.