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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, pepper slices, tomatoes, lime zest and 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.