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COCONUT CHICKEN SOUP
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INGREDIENTS
- Two 14-ounce cans light unsweetened coconut milk
- 3 cups canned chicken broth
- 2 cups thinly sliced mushrooms
- 6 tablespoons finely chopped lemongrass*
- 1/4 cup fish sauce (nam pla)*
- 2 tablespoons minced fresh ginger
- 1 serrano chili, sliced into rounds
- 2 teaspoons chili-garlic sauce*
- 8 skinless boneless chicken thighs, thinly sliced
- 1/2 cup thinly sliced green onions
- 1/4 cup thinly sliced basil
- 3 tablespoons fresh lime juice
- *Available at Asian markets and many supermarkets across the country.
DIRECTIONS
Preparation:
Combine first 8 ingredients in large saucepan.
Bring to boil.
Reduce heat; cover and simmer 10 minutes to blend flavors.
Add chicken;
simmer until cooked through,
about 5 minutes.
Mix in green onions, basil and lime juice..
RECIPE REVIEWS
Apr/22/2008 12:04 am axellf
Krista, terima kasi banjak (thank you very much) for this recipe. Indeed all Asian ingredients are readily available in your local Asian food market. If I'm not mistaken, nam pla is the Vietnamese fish sauce, and patis is the Filipino fish sauce, however don't know if there is a difference, Have a Super Day! Axel & Kathie
Krista, terima kasi banjak (thank you very much) for this recipe. Indeed all Asian ingredients are readily available in your local Asian food market. If I'm not mistaken, nam pla is the Vietnamese fish sauce, and patis is the Filipino fish sauce, however don't know if there is a difference, Have a Super Day! Axel & Kathie
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