Thai Chicken & Coconut Soup Vmxv03a

Title: THAI CHICKEN & COCONUT SOUP VMXV03A

Categories: Thai, Soups, Chicken

Yield: 2 servings

-MICHAEL KEAN VMXV03A

2 c Cnd low salt chicken broth

1 cn

14 oz unswtnd coconut milk

1/2 c

1/4 in slcs frsh lemongrass

1 Lge chicken breast half,

- with skin and ribs

1 tb (or more) lime juice

1/2 Jalapeno chili, minced

Finely chopd frsh cilantro

Bring first 3 ingredients to boil in heavy medium

saucepan. Reduce heat, add chicken and simmer until

almost cooked through, turning occasionally, about 12

minutes. Transfer chicken to plate; cool. Remove

chickenskin and bones. Cut meat into 1/2 inch pieces.

Strain soup through sieve into small saucepan. Add 1

T lime juice and jalapeno to soup and simmer until

2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime

juice if desired. Ladle soup into bowls. Sprinkle with

fresh cilantro.

From Bon Appetit, June, 1992. MM format by Mike Kean.

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