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

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