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Lemongrass Soup

soups, chicken - breast

2 stalks lemongrass
4 cups chicken stock
1 1/2 cups coconut milk
3 slices fresh gingerroot; about 1/8 inch thick
3 fresh lime leaves
1 small green chili; seeded and finely chopped
1 tablespoon fish sauce
pinch (each) salt and pepper
3/4 cup boneless skinless chicken breast; strips
1/2 cup thinly sliced carrots
1/2 cup thinly sliced zucchini
1/2 cup snow peas
1/2 cup squid rings
1/2 cup shrimp; peeled and deveined
-----Garnish----
fresh coriander leaves
lime slices
sweet red pepper strips

Halve lemongrass lengthwise; cut into 4 strips. Using meat pounder, pound each strip lightly to release juices. In large saucepan or Dutch oven, combine stock, coconut milk, gingerroot, lemongrass, lime leaves, and chili; simmer for 30 minutes or until flavours are well combined. Strain well. Return broth to pan. Stir in fish sauce, salt and pepper; return to boil. Add chicken, carrots and zucchini; reduce heat and simmer for 5 minutes. Add snow peas, squid and shrimp; simmer for 3 to 5 minutes or until chicken is cooked through and shrimp are bright pink. Ladle into bowls. Garnish with coriander, lime slices and red pepper strips. Tip: Dinah serves this with fresh Chinese noodles she buys in Toronto's Chinatown. If these are unavailable, cook dried rice noodles according to package instructions and add just before serving.

Contributor: Canadian Living Homepage - Dinah Koo

Yield: Makes 4 serving

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