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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a recipe from the Philadelphia Jewish Exponent newspaper that I have made several times. I am posting it so everyone can enjoy it too. It was in a column by Ethel Hoffman. The ingredient list is long, preparation is easy. Ingredients:
4 cups low sodium chicken broth |
1 stalk lemongrass, thinly sliced |
1 tablespoon gingerroot, finely grated |
1 tablespoon basil, shredded |
1/4 teaspoon red pepper flakes |
8 ounces boneless skinless chicken breasts, thinly sliced |
1 cup oyster mushroom, thinly sliced, i usually use portabello mushrooms |
1 1/2 cups cherry tomatoes, cut in half |
3 tablespoons fresh lime juice |
1/2 cup coconut milk |
salt and pepper |
1 cup basmati rice, cooked |
2 tablespoons fresh coriander, minced |
Directions:
1. Heat the chicken stock in large pot over medium heat.
2. Bring to a simmer.
3. Add the lemon grass, ginger root, basil, red pepper flakes, chicken and mushrooms.
4. Simmer for 10 minutes.
5. Stir in the tomatoes, lime juice, coconut milk and heat through.
6. Season to taste with salt and pepper.
7. Spoon into bowls.
8. Place a scoop of rice in center.
9. Sprinkle with coriander.
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