Chicken and Coconut Soup with Baby Tomatoes Recipe

From Dorothy McNett's Recipe Book.

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Chicken and Coconut Soup with Baby Tomatoes

From Dorothy McNett's recipes at 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
1 small boned and skinned chicken breast, cut into strips
2 stalks lemon grass, bruised and thickly sliced
2 green onions, thinly sliced
1 - 2 fresh red or green chiles, seeded, and sliced
1 cup baby tomatoes, or 1 large one diced
juice of 1 lime
1 tablespoon fish sauce
1 tablespoon cilantro leaves, shredded

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.

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