Thai Lime Coconut SoupServes 2
2 stalks lemongrass
2 T olive oil
1 C chopped onion
1 T fresh ginger, minced
2 red Thai chilies or red jalapenos, sliced into ultra thin rings
1 can chicken broth (2 cups)
1 C unsweetened coconut milk (2 cups)
4 kaffir lime leaves (or zest of 1 lime)
2 T fish sauce
2 T fresh lime juice
3 T cilantro leaves, chopped
1 t sugar
2 skinless, boneless chicken breasts, cut into thin bite-sized strips or nuggets
Peel off the tough outer layers of the lemongrass and roughly mince the softer inners.
Heat oil in a large soup pot and add onion and ginger. Cook a couple minutes until the onion softens. Add chilis and lemongrass; stir a minute. Add broth and sake; simmer 5 minutes. Add cocnut milk, lime leaves (or zest) fish sauce, cilantro, lime juice and sugar; simmer 30 minutes.
Add chicken and simmer until cooked through, about 10-12 minutes.