Dip into Thai ingredients with this refreshing lemongrass and coconut soup. Heat from the chili pepper and tartness from the lime make this mouth-watering soup a family favourite.
|1 tbsp||(15 mL) Vegetable oil|
|1||Stalk lemongrass, cut in half and bruised|
|4||Green onions, sliced|
|4||Red chili peppers|
|1||(900 mL) Container chicken stock|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|1 cup||(250 mL) Fresh green beans, trimmed|
|1||Medium zucchini, sliced|
|1 tbsp||(15 mL) Fish sauce|
|1 tsp||(5 mL) Lime juice|
|1 cup||(250 mL) Coconut milk|
|Salt and pepper|
|Fresh cilantro leaves, to garnish|
HEAT oil in a large pot over medium-high heat. Add carrots, lemongrass, green onions and chilies. Stir-fry 2-3 minutes. Add chicken stock and simmer about 10 minutes.
ADD chicken to the pot and cook for about 10 minutes. Add beans and zucchini, cook 5-6 minutes more until chicken is cooked and beans are fork tender.
ADD fish sauce, lime juice and coconut milk. Heat gently and season with salt and pepper. Ladle into bowls and serve hot garnished with cilantro.
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