Chicken Coconut Soup

Recipe Ingredients

4		Fresh lemongrass stalks
4 cups	948ml	Chicken stock
15		Fresh galanga - (quarter-size)
		(or fresh gingerroot)
10		Black peppercorns - crushed
3		Serrano chiles - thinly sliced
12		Fresh lime leaves
		(or scant 1/4 tspn grated lime zest)
2 cups	474ml	Coconut Milk - see * Note
1		Boneless skinless chicken breast - cut bite-size pcs
1 cup	237ml	Canned straw mushrooms - drained well
1/2 cup	118ml	Julienned snow peas
1/2 cup	55g / 1.9oz	Julienned carrots
2 tablespoons	30ml	Fish sauce
		Juice of 2 limes
		Fresh cilantro leaves - for garnish

Recipe Instructions

* Note: See the "Coconut Milk" recipe which is included in this collection.

Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.

Bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add Coconut Milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves.

Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A07 broadcast 09-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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