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Title: THAI CHICKEN & COCONUT SOUP VMXV03A
Categories: Thai, Soups, Chicken
Yield: 2 servings
-MICHAEL KEAN VMXV03A
2 c Cnd low salt chicken broth
1 cn 14 oz unswtnd coconut milk
1/2 c 1/4 in slcs frsh lemongrass
1 Lge chicken breast half,
- with skin and ribs
1 tb (or more) lime juice
1/2 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 1/2 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.
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