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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Yummy, simple Thai soup. I think it tastes similar to a soup from a Thai restaurant in Minneapolis. Just a note, I did not cut up the lemon grass, but bought Garden Gourmet lemon grass blends at Target in a plastic tube (refrigerator section). It was SO easy (used the entire tube.) Ingredients:
1 lb boneless chicken breast |
2 cups chicken broth |
1 (14 ounce) can light coconut milk |
1/2 cup lemongrass, cut into 1/4-inch pieces |
1 tablespoon lime juice |
chopped cilantro |
Directions:
1. Combine the chicken breast, broth, coconut milk and lemongrass in a saucepan. Bring the mixture almost to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the chicken is cooked.
2. Remove the chicken from the broth and shred the meat. Strain the broth through a sieve, then add the chicken, lime juice and cilantro to taste.
3. Serve with white rice, if desired. Makes 1 quart.
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