3 stalks lemongrass, peeled, smashed, and cut into 2 inch pieces
1 tsp fresh ginger, thinly sliced
1/2 cup long-grain rice
1 3/4 cups unsweetened coconut milk
2 fresh red chilies or jalapeno peppers, cut thinly in transverse sections
handful of fresh cilantro, chopped
Instructions
In a medium glass dish or stainless-steel pan,
combine the chicken strips with the fish sauce
and lime juice. Set aside.
In a large saucepan, bring the broth,
lemongrass, and ginger to a simmer. Add the
rice; simmer until the rice is almost done,
about 15 minutes.
Add the coconut milk and bring back to a
simmer. Stir in the chicken and marinade and
cook until the chicken is just done, about 2
minutes. Stir in the chiles and cilantro.
Originally Submitted
1/28/2015
0 Out of 5 from
0 reviews
You can add this Thai Chicken and Coconut Soup recipe to your own private DesktopCookbook.
