| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Canned low-salt chicken broth |
| 1 |
cn |
Unsweetened coconut milk; (14-ounce) |
| 1/2 |
c |
Slices fresh lemongrass; (1/4-inch-thick) |
| 1 |
lg |
Chicken breast half with skin and ribs |
| 1 |
tb |
Lime juice; (or more) |
| 1/2 |
|
Jalapeno chili; minced |
|
|
Finely chopped fresh cilantro |
INSTRUCTIONS
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 chicken skin and bones. Cut meat into 1/2-inch pieces.
Strain soup through sieve into small saucepan. Add 1 tablespoon lime
juice and jalapeno to soup and simmer until reduced to 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.
Serves 2.
Bon Appetit June 1992
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