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Chicken Soup, Thai Coconut (M, TNT)
Source: Epicurious
Serves: 6 to 8

2 14-ounce cans light coconut milk
3 cups canned low sodium chicken broth
2 cups mushrooms, thinly sliced
4 stalks lemon grass, light part only, bruised with back of knife, divided
6 coin size pieces ginger, peeled
2 tbsp. fish sauce (nam pla or nuoc mam)
1 to 3 Thai bird chiles, or to taste, left whole
1 bunch cilantro with roots, divided
1 bunch Thai basil, divided
Kaffir lime leaves, divided or 3 tbsp. fresh lime juice
1 medium red bell pepper, cut into a medium dice or strips
2 handfuls snow peas, whole or cut in half
4 skinless boneless chicken breasts or thighs, leftover or cooked in broth

Make Broth:
Bring to a boil chicken broth, 2 stalks bruised lemon grass, ginger coins, fish sauce, chilies, cilantro roots and stems only reserve leaves, 1/2 bunch Thai basil, 3 kafir lime leaves, and uncooked chicken if using.

Lower to a simmer and cook gently until chicken is cooked through or broth simmers 15 to 20 minutes. Remove chicken from broth and set aside until cool enough to cut or shred into bite size pieces. Remove rest of ingredients except ginger from broth and discard.

Assemble Soup:
Put reserved ingredients, red bell pepper, snow peas, coconut milk and shredded chicken into the broth. Simmer until vegetables are crisp tender and chicken is heated through.

Don't boil or coconut milk will look curdled. Remove lemon grass,lime leaves and ginger coins if desired.

Poster's Notes:
I serve this over microwaved spaghetti squash. Don't add it to the soup--put it into the individual serving bowls. Or you can serve it with any noodle of your choice. Hubby and I are South Beach so I use the squash as a pasta substitute.

Posted by Joyce Stiler

Nutritional Info Per Serving: N/A