Hope you are having a great week. Pretty good here, nothing to exciting, which seems to be the story with me....Made this soup on Tuesday and its yummy and really easy! (Sorry I didn't take a picture and I can't find one online)
Lemongrass Coconut Chicken Soup
From: Simply Ming by Ming Tsai and Arthur Boehm
1 Tbsp grapeseed or canola Oil
4 lemongrass stalks, pale parts only, crushed with the flat side of a knife (I found mine at WholeFoods)
2 medium onions, Sliced 1/8 inch thick
2 Thai or serrano chiles, stemmed but not seeded, minced (I seeded a little, depends on how hot you want it)
2 boneless chicken breasts, cut into 1/4 inch strips
3 Tbsp fish sauce (nam pla)
6 cups chicken broth
1/2 cup coconut milk (I actually used a whole can)
Juice of 2 lemons
Kosher salt and ground pepper to taste
1 Tbsp thinly sliced scallion greens
Heat a medium saucepan over medium-high heat. Add the oil and swirl to coat the pan. Add the lemongrass, stir, and sweat it, uncovered, for 2 minutes. Add the onions and chiles, if using, and saute, stirring, for 1 minute. Add the chicken and saute until opaque, about 1 minute. Add the fish sauce and broth, stir, bring to a simmer, and cook until the liquid is reduced slightly to intensify the flavor, 15 to 20 minutes. Whisk in the coconut milk and lemon juice. Season with salt and pepper, garnish with the scallions, and serve.
This soup is "souper" yummy!!! ENJOY!
1 comment:
Oh this looks so good! I actually had a friend give me a lesson last night on making pad thai! SO GOOD! Let me know if you're interested...I'd be happy to pass along the recipe!
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