Thai Coconut-Chicken Soup with Ginger
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INGREDIENTS 2 (14.5-ounce) cans low-sodium chicken broth
4-ounces ginger root, unpeeled and cut into 1/4-inch slices
Peel of 1 lemon
Peel of 1 lime
2 cans unsweetened coconut milk
1 pound boneless, skinless chicken breasts, cut into thin strips
1/4 cup fresh lemon juice
2 tablespoons brown sugar
2 tablespoons fish sauce
1 jalapeno pepper or other hot chili*, slicedCombine broth, ginger, and citrus peel in a large stock pot and bring to a boil over medium-high heat. Add the coconut milk and return to a boil.
Stir in chicken strips, lemon juice, brown sugar, and fish sauce and bring back to a boil. Reduce heat and simmer 3 minutes, until chicken is cooked. Stir in sliced jalapenos and serve.
Makes 4 to 6 servings
*NOTES - Jalapeno peppers have been substituted for traditional Thai hot peppers in this recipe. Adjust the amount of peppers to your taste.
Serve this soup with a salad of peeled and sliced cucumbers tossed with rice wine vinegar and chopped peanuts. Although not traditional, you could add some purchased egg rolls to make this a meal. It also goes well as a starter with an entree of grilled or broiled salmon teriyaki, with side dishes of cooked basmati or jasmine rice, and stir-fried vegetables. A tropical fruit salad of pineapple and mango would be a good ending.