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 red or green bell pepper seeded, and sliced
1 cup baby tomatoes, or 1 large one diced
zest and juice of 1 lime
1 tablespoon fish sauce,, or soy 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, 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.

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