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Chicken and Coconut Soup with Baby Tomatoes
From Dorothy McNett's recipes at www.dorothymcnett.com. If you can't get any lemon grass, use the zest of 1-2 lemons. It's not the same, but will give a nice tangy lemon flavor to balance with the coconut milk. This soup is also delicious served chilled, garnished with cilantro leaves and perhaps a dollop of creme fraiche or sour cream!
3-4 cups coconut milk
Bring coconut milk to just below boiling. Add chicken pieces and lemon grass strips. Adjust heat so liquid simmers, then poach chicken, uncovered, until tender, about 5 - 6 minutes. Add green onions, chiles, tomatoes, lime juice, fish sauce and cilantro. Heat briefly to blend flavors but do not let it rapidly boil, just simmer. Taste, correct seasonings, adding a bit of sea salt if needed.
Recipe created 1996-07-29.