| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | Asian | Ethnic, Soups | 4 | Servings |
INGREDIENTS
| 1 | Lime | |
| 2 | c | (500 ml) chicken broth |
| 1 | ( 14 oz.) can unsweetened coconut milk (light or regular) | |
| 4 | 1/4 inch slices ginger | |
| 2 | tb | Fish sauce |
| 2 | ts | Chinese chili sauce |
| 1 | Boneless, skinless chicken breast, cut into bite-sized thin strips | |
| 4 | Green onions, thinly sliced | |
| Coriander,basil or mint leaves (optional) |
INSTRUCTIONS
Remove peel from line in wide strips. Add peel, plus juice from lime, chicken broth, coconut milk, ginger, fish sauce and chili sauce to a large saucepan. Cover, bring to a simmer and cook for 15 minutes. Strain soup into another pot, discarding any solids. Bring soup back to a simmer, then add chicken and green onions. Cook 3 to 5 minutes or until chicken is cooked through. Garnish with coriander, basil or mint leaves if desired. Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Modern Woman Magazine. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 27, 1999
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