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Coconut Chicken Soup

© Bon appetit from the Chef and staff at World Wide Recipes

Even though the lemon grass, slices of ginger, and chili peppers are used only for flavoring and not intended to be eaten, they are traditionally served in the soup. In Thailand it is up to the diner to eat around them, but you may want to remove them prior to serving.

Coconut Chicken Soup

8 oz (250 g) skinless, boneless chicken breast
1 stick lemon grass*
2 cups (500 ml) unsweetened coconut milk*
1 cup (250 ml) water
1 inch (2.5 cm) ginger root, sliced into thin rounds
1 - 2 fresh hot chili peppers (or to taste), cut in half lengthwise
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) fish sauce*
1/2 tsp (2 ml) sugar
Fresh cilantro (coriander) for garnish

*Available in finer supermarkets and Asian specialty shops.

Slice the chicken into 1/4-inch (5 mm) strips. Smash the lemon grass with the flat of a large knife and cut into 1-inch (2 cm) pieces. Heat the coconut milk and water in a saucepan over moderate heat - do not boil. Add the lemon grass, ginger, and chilies and simmer for 2 minutes, stirring frequently and being careful that the mixture does not boil. Add the chicken strips and simmer 5 minutes. Add the remaining ingredients and simmer for 1 minute. Serve garnished with cilantro. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes

Reprinted with permission

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