Name: Coconut Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Asian
Ingredients: 1 stalk lemongrass ($2.49); 2 inches fresh ginger ($1.14); 1 lime ($0.50); 1/4 tsp crushed red pepper ($0.03); 2 13.5oz. cans coconut milk ($3.38); 3 cups chicken broth ($0.00); 2 boneless, skinless chicken breasts ($2.48); 1 Tbsp fish sauce ($0.07); 1 bunch cilantro ($0.69)

Ingredients

8 serv.

1 stalk lemongrass ($2.49)
2 inches fresh ginger ($1.14)
1 lime ($0.50)
1/4 tsp crushed red pepper ($0.03)
2 13.5oz. cans coconut milk ($3.38)
3 cups chicken broth ($0.00)
2 boneless, skinless chicken breasts ($2.48)
1 Tbsp fish sauce ($0.07)
1 bunch cilantro ($0.69)

Instructions

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1 Peel and slice the ginger into medallions. Remove any dry or black layers of the lemongrass and cut into 1 inch sections. Wash the lime well to remove any waxes or residues and remove the peel with a vegetable peeler. Try to get as little of the white pith as possible on the lime peel.
2 Place the ginger, lemongrass, lime peel, both cans of coconut milk, and chicken broth in a pot. Place over medium heat and stir to combine the ingredients and dissolve the coconut milk solids. Bring the liquid to a simmer.
3 While the soup is coming up to a liquid, thinly slice the chicken. Once the broth reaches a simmer, add the chicken, allow it to come back up to a simmer and let it cook for about ten minutes or until the chicken is fully cooked.
4 Once the chicken is fully cooked, turn off the burner. Add the juice from the lime and the fish sauce. Serve hot with a few sprigs of fresh cilantro. Serve over hot jasmine rice if desired.