Thai Chicken Lemongrass Soup
(The Chexican Version)
by Esther Frank
1 lb. chicken breast (chopped into tiny pieces)
1 red bell pepper, chopped
1 inch ginger, minced
4 cloves garlic, minced
1 Stalk lemongrass, minced
2 T Red Curry Paste (or Sambal Oelek)
2 14 oz. cans, chicken broth
1 14 oz. can, coconut milk
1 T sugar
1 T soy sauce
1 lemon or lime
1 bunch fresh cilantro, chopped
Salt & Pepper
1) In a large soup pot, Heat chicken pieces, salt, pepper and ¼ cup chicken broth to simmer. When fully cooked, add red bell pepper, ginger, garlic and lemongrass. Cook for 3 minutes.
2) Add Curry paste, cook 2 more minutes.
3) Add coconut milk, remaining chicken broth, sugar and soy sauce. Bring to a boil.
4) Reduce heat to low, add cilantro and citrus squeeze. Simmer for 10 minutes.
5) Serve hot over jasmine rice, prepared. Instructions below.*
Jasmine Rice, Prepared
1 1/3 cup water, boiling
1 cup jasmine rice
Add rice to boiling water on stovetop, stir. Immediately reduce heat to low and cook for 15 minutes, stirring once, after 7 minutes.
Recipe was prepared by Esther Frank and Judge 2nd place and 1st place Popular Choice
(The Chexican Version)
by Esther Frank
1 lb. chicken breast (chopped into tiny pieces)
1 red bell pepper, chopped
1 inch ginger, minced
4 cloves garlic, minced
1 Stalk lemongrass, minced
2 T Red Curry Paste (or Sambal Oelek)
2 14 oz. cans, chicken broth
1 14 oz. can, coconut milk
1 T sugar
1 T soy sauce
1 lemon or lime
1 bunch fresh cilantro, chopped
Salt & Pepper
1) In a large soup pot, Heat chicken pieces, salt, pepper and ¼ cup chicken broth to simmer. When fully cooked, add red bell pepper, ginger, garlic and lemongrass. Cook for 3 minutes.
2) Add Curry paste, cook 2 more minutes.
3) Add coconut milk, remaining chicken broth, sugar and soy sauce. Bring to a boil.
4) Reduce heat to low, add cilantro and citrus squeeze. Simmer for 10 minutes.
5) Serve hot over jasmine rice, prepared. Instructions below.*
Jasmine Rice, Prepared
1 1/3 cup water, boiling
1 cup jasmine rice
Add rice to boiling water on stovetop, stir. Immediately reduce heat to low and cook for 15 minutes, stirring once, after 7 minutes.
Recipe was prepared by Esther Frank and Judge 2nd place and 1st place Popular Choice
| Thai Chicken Lemon Grass Soup |
