Coconut Lemongrass Soup
Ingredients
- 1 1/2 cups (375 mL) Carnation® Regular or 2% Evaporated Milk
- 1 1/2 cups (375 mL) coconut milk (approximately 1 can)
- 1/2 cup (125 mL) chicken stock
- 3 stalks lemongrass*, white part only, cut in 1-inch (2.5 cm) pieces
- 8 thin slices fresh, frozen or dried galangal or ginger
- 6 lime leaves (if available) or 12 strips lime zest
- 12 oz (375 g) chicken, cut in small pieces
- 1 1/2 cups (375 mL) thinly sliced mushrooms
- 2 tbsp (30 mL) fish sauce or soy sauce
- 2 green onions, thinly sliced
- 2 tbsp (30 mL) coarsely chopped fresh cilantro
- 2 tsp (10 mL) grated lime zest
Directions
Step 1:
In a large saucepan, combine evaporated milk, coconut milk, chicken stock, lemongrass, galangal and lime leaves or lime strips. Bring to a gentle boil over medium-high heat. Add chicken and mushrooms, reduce heat to medium and simmer for 10 minutes or until chicken is cooked.
Step 2:
Remove from heat. Stir in fish sauce, onions, cilantro and lime zest.
Tips
*Fresh lemongrass is available in many supermarkets and Asian grocery stores. Squeeze tubes of lemongrass paste is available in the produce section. Replace fresh lemongrass with 2 tsp (10 mL) paste.
Galangal is part of the ginger family and a popular ingredient in Thai soups and curries. It is available fresh, frozen or dried. Replace with fresh ginger if unavailable.
Lime leaves are available in Asian supermarkets, either fresh, frozen or dried. Package extra fresh leaves well and freeze for future use.