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COCONUT CHICKEN SOUP




Source of Recipe


Roberta


List of Ingredients




8 OZ CHICKEN CUTLETS

1 STICK LEMON GRASS

2 CUPS UNSWEETENED COCONUT MILK

1 CUP WATER

1” GINGER ROOT, SLICED INTO THIN ROUNDS

2-3 DROPS TABASCO

2 TABLESPOONS LEMON JUICE

2 TABLESPOONS LIME JUICE

½ TEASPOON SUGAR

FRESH CILANTRO FOR GARNISH


Recipe



SLICE THE CHICKEN INTO ¼” STRIPS.


SMASH THE LEMON GRASS WITH THE FLAT OF A LARGE KNIFE AND CUT INTO 1” PIECES.


HEAT THE COCONUT MILK AND WATER IN A SAUCEPAN OVER MODERATE HEAT. DO NOT BOIL. ADD THE LEMON GRASS, GINGER AND TABASCO AND SIMMER FOR 2 MINUTES, STIRRING FREQUENTLY AND BEING CAREFUL THAT THE MIXTURE DOES NOT BOIL.


ADD THE CHICKEN AND SIMMER 5 MINUTES.


ADD THE REMAINING INGREDIENTS AND SIMMER FOR 1 MINUTE.


SERVE GARNISHED WITH CILANTRO.

MAKES 4 TO 6 SERVINGS