| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Dairy |
|
Soups, Poultry |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
|
Chicken breast halves |
| 1/2 |
c |
Slivered fresh lemon, with peel |
| 3 |
tb |
Fish sauce |
| 1 1/2 |
ts |
Chopped hot chile pepper, or to taste |
| 2 |
|
Green onions, thinly sliced, including part of green top |
| 1 1/2 |
ts |
Sugar |
| 4 |
c |
Unsweetened coconut milk |
| 2 |
c |
Chicken stock |
| 3 |
ts |
Minced lemon grass or 1 teaspoon grated lemon zest |
| 1 |
c |
Whole straw mushrooms |
| 1 |
tb |
Slivered galangal root or ginger root |
INSTRUCTIONS
[I prefer galangal--even dried, to ginger, but ginger will do. S.C.]
Place chicken breasts in pan with just enough cold water to cover. Bring to
a boil over medium heat; immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat should be moist and
opaque throughout; cook only to just beyond pink stage. Remove breasts and
drain well. Cool to room temperature; remove and discard skin and bones.
Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish
sauce, chile pepper, green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered,
until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
and lemon mixture and heat through, about 3 minutes.
Serves 6 to 8 as a first course or 4 as a main course.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“As a former fetus, I oppose abortion…”