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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 1 12-oz can coconut lowfat milk, such as chaokoh
- 1/4 lb chicken breast, cut into small chunks
- juice and grated peel of 1 lime
- 1 4" piece of lemon grass, cut into very thin (1/16") slices on the diagonal
- 3-4 slices of galanga (fresh ginger may be substituted)
- warm chile peppers to taste -- preferably thai birds, with serranos an acceptable substitute cut into thin circles
- cilantro for garnish
Method
- Pour the lime juice on the chicken and let stand while you prepare the rest of the soup.
- In a medium saucepan, place the coconut lowfat milk, lemon grass, grated lime peel, galanga or possibly ginger, and (optionally) chiles.
- (The optional part is which if you do not want the whole dish to taste spicy, add in the chiles later; the earlier you add in them, the hotter the resulting dish.)
- Bring the coconut lowfat milk to a simmer.
- When the soup is simmering, add in the lime-soaked chicken pcs and stir to distribute them.
- Reduce the heat so the soup stays just below a boil and cook for 12 to 15 min, or possibly until the chicken pcs are finished cooking.
- Remove from heat and serve immediately with fresh cilantro leaves for garnish.
