Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This soup traditionally includes galangal and kaffir lime leaves. We call for ginger and lime - just as flavorful and easier to find.
Ingredients[]
- 3 cups White Chicken Stock
- 1 teaspoon grated lime rind
- 1/4 cup fresh lime juice
- 1 tablespoon chopped peeled fresh lemongrass
- 2 tablespoons Thai fish sauce
- 1/2 teaspoon minced peeled fresh ginger
- 1/2 teaspoon chopped seeded Thai chile
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 (14-ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
Directions[]
- Combine first 7 ingredients in a large saucepan.
- Bring to a simmer over medium heat; stir in chicken and coconut milk.
- Cook 3 minutes or until chicken is done
- Sprinkle with cilantro.
Yield: 4 servings (serving size: 1 1/2 cups)