Oriental Coconut Chicken Soup

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. From "Catsrecipes Y-Group"

Ingredients

• 8 ounces boneless skinless chicken breast
• 1 stick lemon grass
• 2 cups unsweetened coconut milk
• 1 cup water
• 1 inch ginger root sliced into thin rounds
• 2 fresh hot chili peppers cut in half lengthwise
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce
• ½ teaspoon granulated sugar
• fresh cilantro for garnish

Procedures

1. Slice chicken into strips.
2. Smash lemon grass with the flat of a large knife and cut into 1-inch pieces.
3. Heat coconut milk and water in a saucepan over moderate heat but do not boil.
4. Add lemon grass, ginger and chilies and simmer for 2 minutes stirring frequently.
5. Add chicken strips and simmer 5 minutes.
6. Add remaining ingredients and simmer 1 minute.
7. Serve garnished with cilantro.