11 Jul CHICKEN SOUP WITH COCONUT AND LEMONGRASS
4 lemongrass stalks
21/2 cups fresh chicken broth
1/1/2 lbs boneless, skinless chicken breasts, cut into ½ inch pieces
2 cups fresh or frozen corn kernels
1 cup fresh or frozen green peas
1/4 cup fresh lime juice 1 – 14 oz can unsweetened coconut milk
2 tsp fish oil sauce
1 fresh red chili pepper, minced for garnish
½ cup chopped fresh cilantro leaves, for garnish
Discard the tough outer leaves of the lemongrass and trim the roots ends. Using only the bottom 6 inches of the stalk, cut the lemongrass into 1-inch pieces from the root end. Discard the remainder.
Bring the chicken and lemongrass to a boil in a large pot. Add the chicken and corn and return to boil. Reduce the heat and simmer for 5 to 10 minutes, or until the chicken is cooked through. Discard the lemongrass. Stir in green peas, lime juice and coconut milk and bring to a boil. Stir in fish oil to taste, and remove the pot from the heat.
Divide the soup equally among six bowls.
Garnish with the chili and cilantro, and serve immediately.