Classic Chicken and Coconut Soup Recipe #194
1½ hours | 55 min prep
SERVES 2
- 2 cups chicken broth
- 14 ounces unsweetened coconut milk
- 1/2 cup fresh lemongrass (1/4 inch thick slices)
- 1 large chicken breast (half with skin and ribs)
- 1 tablespoon lime juice (or more)
- 1/2 jalapeno chile, minced
- fresh cilantro, Finely chopped
- 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 chicken skin and bones.
- Cut meat into 1/2-inch pieces.
- Strain soup through sieve into small saucepan.
- Add 1 Tbsp 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.
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5 stars