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Categories:
chicken broth gingerroot lemon fish sauce coconut milk rice vinegar garlic chicken breast green onion Serrano chilies fresh cilantro
Viewed: 52 - Published at: 5 months agoIngredients
- 4 cups chicken broth
- 4 slices gingerroot
- 1 lemon, juice of
- 2 tablespoons fish sauce
- 17 ounces coconut milk (regular or lite)
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon garlic and red chile paste
- 1 lb raw chicken breast, chopped
- 1 bunch green onion, thinly sliced
- 2 serrano chilies, sliced thin
- 1 bunch fresh cilantro, chopped
Method
- In a soup pot, bring stock and ginger slices to a boil, for one minute.
- Reduce heat to low and add coconut milk, lemon or lime juice, fish sauce, rice vinegar, green onions, and garlic chile paste; simmer for about 5 minutes.
- Add the chicken and simmer for 5 minutes more, or until chicken is cooked.
- Turn off the heat, and add sliced chiles and cilantro.
