Thai Chicken & Coconut Soup
Yield
2 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
condensed, low-salt |
|
| 14 | ounces |
coconut milk
unsweetened |
|
| ½ | cup |
lemongrass
fresh, sliced 1/4 inch thick |
|
| 1 | large |
chicken breast halves, boneless, skinless
with skin and bones |
*
|
| 1 | tablespoon |
lime juice
|
|
| ½ | each |
jalapeño pepper
minced |
*
|
| 1 | x |
cilantro
fresh, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
condensed, low-salt |
|
| 404.6 | ml/g |
coconut milk
unsweetened |
|
| 118 | ml |
lemongrass
fresh, sliced 1/4 inch thick |
|
| 1 | large |
chicken breast halves, boneless, skinless
with skin and bones |
*
|
| 15 | ml |
lime juice
|
|
| 0.5 | each |
jalapeño pepper
minced |
*
|
| 1 | x |
cilantro
fresh, finely chopped |
*
|
Directions
Bring first 3 ingredients to boil in heavy medium saucepan.
Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.
Transfer chicken to plate, cool. Remove chicken's skin and bones.
Cut meat into ½ inch pieces.
Strain soup through sieve into small saucepan.
Add 1 tablespoon lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.
Add chicken and simmer just to heat through.
Taste, adding more lime juice if desired.
Ladle soup into bowls. Sprinkle with fresh cilantro.
