Spicy chicken coconut soup
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Spicy chicken coconut soup
  Spicy    Chicken    Coconut    Soups    Poultry  
Last updated 6/12/2012 1:24:16 AM. Recipe ID 57730. Report a problem with this recipe.
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      Title: Spicy chicken coconut soup
 Categories: Soups, Poultry
      Yield: 6 Servings
           Stephen Ceideburg
      2    Chicken breast halves
    1/2 c  Slivered fresh lemon, with
      3 tb Fish sauce
  1 1/2 ts Chopped hot chile pepper, or
           -to taste
      2    Green onions, thinly sliced,
           -including part of green top
  1 1/2 ts Sugar
      4 c  Unsweetened coconut milk
      2 c  Chicken stock
      3 ts Minced lemon grass or 1
           -teaspoon grated lemon zest
      1 c  Whole straw mushrooms
      1 tb Slivered galangal root or
           -ginger root
  [I prefer galangal--even dried, to ginger, but ginger will do. S.C.]
  Place chicken breasts in pan with just enough cold water to cover.
  Bring to a boil over medium heat; immediately reduce heat so water
  barely ripples. Simmer uncovered, until done, about 12 minutes.  Meat
  should be moist and opaque throughout; cook only to just beyond pink
  stage. Remove breasts and drain well. Cool to room temperature;
  remove and discard skin and bones. Shred meat into bite-sized pieces.
  Reserve. Combine slivered lemon, fish sauce, chile pepper, green
  onion and sugar; set aside. Combine coconut milk, chicken stock,
  lemon grass, mushrooms and galangal in a sauce pan over medium-high
  heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon
  grass is tender, about 15 to 20 minutes. Add reserved chicken and
  lemon mixture and heat through, about 3 minutes.
  Serves 6 to 8 as a first course or 4 as a main course.

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Recipe ID 57730 (Apr 03, 2005)

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