Provided by Marian Burros
Categories weekday, soups and stews, appetizer
Time 42m
Yield 6 servings, as part of Thai meal
Number Of Ingredients 13
Steps:
- Wash and trim root ends of lemon grass. Peel off tough layers and slice bottom 6 inches thinly. Discard rest of the lemon grass. Chop one tablespoon.
- With a food processor running add chopped lemon grass, 1 tablespoon sliced ginger, the garlic, peppercorns and coriander roots and shallots and process to rough paste.
- Bring 1 cup of the coconut milk to a boil and add lemon grass mixture. Keep stirring, reduce heat and add chicken, the remaining coconut milk and the remaining ginger and lemon grass. Return mixture to a boil. Reduce heat and simmer until chicken is tender, about 3 minutes longer.
- Add chilies, fish sauce and lime juice to soup.
- Decorate with lime leaves and coriander sprigs and serve.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 45 grams, Fiber 11 grams, Protein 25 grams, SaturatedFat 32 grams, Sodium 1049 milligrams, Sugar 21 grams, TransFat 0 grams
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