This recipe is liked by 0 person(s). |
CHICKEN - Lemongrass Coconut Chicken Soup With Kaffir Lime
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
LEMON-GRASS-COCONUT CHICKEN SOUP WITH KAFFIR LIME DMN The original recipe calls for homemade chicken stock, but you can use low-sodium canned broth; you can also substitute regular canned coconut milk if you can’t find light coconut milk. | |
3 cups | chicken stock |
2 (13.5-ounce) cans | light coconut milk |
1/2 cup finely minced fresh lemon grass, about 3 stalks (use only the pale inner core; cut off and discard the root end and the reedy top and peel off the dry, hard outer leaves) 3-inch-long piece fresh gingerroot, peeled and coarsely chopped (about 1/4 cup) 1/2 serrano or jalapeño pepper, sliced | |
1 1/2 teaspoons | Asian chile garlic sauce, or 1/2 teaspoon dried red-pepper flakes |
4 whole cloves garlic, peeled and lightly crushed | |
2 tablespoons | Thai or Vietnamese fish sauce, (optional) |
2 fresh or frozen kaffir lime leaves, finely sliced 1 whole skinless, boneless chicken breast (about 12 ounces), cut into 1/2-inch cubes (or 12 ounces peeled and deveined medium shrimp, or 12 ounces extra-firm tofu, cut into 1/2-inch cubes) | |
2 tablespoons | fresh lime juice |
Salt,, (optional) | |
1/4 cup | slivered fresh basil,, (preferably Thai basil) for garnish |
2 tablespoons | coarsely chopped fresh cilantro, for garnish |
Place stock, coconut milk, lemon grass, ginger, serrano pepper, chile sauce, garlic, fish sauce and kaffir lime leaves in a large saucepan, and stir to combine. Bring to a simmer over high heat; reduce heat to low and let simmer, uncovered, about 15 minutes. Turn off heat, cover saucepan and let the soup base steep for 30 minutes.
Strain the soup base and discard solids; the soup base can be refrigerated, covered, for up to 3 days.
When ready to cook, reheat the soup base, uncovered, over medium heat until it begins to simmer. Add chicken (or shrimp or tofu) and simmer gently until cooked through, about 5 minutes (only 1 1/2 to 2 minutes for shrimp or tofu). Add the lime juice and season with salt as needed. Pour into warm bowls and garnish with basil and cilantro.
Nutritional analysis per serving, based on 4: 252 calories, 12 grams fat, 14 grams carbohydrates, 31 grams protein, 50 milligrams cholesterol, 485 milligrams sodium, 1 gram dietary fiber, 38 percent of calories from fat.
– "Food To Live By: The Earthbound Farm Organic Cookbook," by Myra Goodman with Linda Holland (Workman Publishing, $29.95)
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe