Free Recipe Chicken Coconut Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chicken Coconut Soup Recipe
4 Fresh lemongrass stalks
4 c Chicken stock
15 sl Fresh galanga -;
-(quarter-size)
(or fresh gingerroot)
10 Whole Black peppercorns;
-crushed
3 Serrano chiles; thinly
-sliced
12 Fresh lime leaves
(or scant 1/4 tspn grated
-lime zest)
2 c Coconut Milk; see * Note
1 Whole Boneless skinless
-chicken breast; cut
-bite-size pcs
1 c Canned straw mushrooms;
-drained well
1/2 c Julienned snow peas
1/2 c Julienned carrots
2 tb Fish sauce
Juice of 2 limes
Fresh cilantro leaves; for
-garnish
Chicken Coconut Soup Preparation
* 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. Recipe 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-21-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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