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Soup: Thai Coconut Chicken Soup w/Ginger




Source of Recipe


Karin Calloway


List of Ingredients




2 14.5-ounce cans low sodium chicken broth
4 ounces ginger root, unpeeled and cut into 1/4" slices
Peel of 1 lemon
Peel of 1 lime
2 cans unsweetened coconut milk
1 pound boneless, skinless chicken breasts, cut into thin strips
1/4 cup fresh lemon juice
2 tablespoons brown sugar
2 tablespoons fish sauce
1 jalapeno pepper or other hot chili, sliced



Recipe



Combine broth, ginger and citrus peel in a large stock pot and bring to a boil over medium-high heat. Add the coconut milk and return to a boil. Stir in chicken strips, lemon juice, brown sugar and fish sauce and bring back to a boil. Reduce heat and simmer 3 minutes, until chicken is cooked. Stir in sliced jalapenos and serve.

Makes 4 to 6 servings