| 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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