Lemongrass Chicken Coconut Soup

Lemongrass, Coconut Chicken Soup

*Published in the quarterly magazine Cafe Tecumseh for Smart Chicken

Yield:  4 Servings

Prep:  10 minutes    Cook Time: 30 minutes    Total Time: 40 minutes

Ingredients

1 lb Smart Chicken, boneless, skinless breasts, thinly sliced or cubed and tossed with 1 tsp salt, set aside

4 Carrots, diced

6 Celery Stalks, washed and diced (leafy tops are especially flavorful for this recipe)

1 Red Onion, quartered

3 Garlic Cloves, peeled and cut in half

½ Jalapeño or Serrano, de-seeded and cut in half

2 blades of Lemongrass, tough outer skin removed and discarded, crush and slice remaining

3 x 32 oz Chicken Stock or Chicken Bone Broth if available

Juice of 2 limes

Zest of 1 lime

1 tsp White Pepper

1 can Coconut Milk or Cream if you prefer a thicker consistency

1 T Kosher Salt

16 oz Thai noodles

Method

1. Heat a medium stock pot over medium-high heat.  Add carrots, celery, onion, garlic, jalapeño and lemongrass. *Be sure the lemongrass has been slightly crushed, this releases the aroma and flavor.
2. Cook vegetables for 5-7 minutes, stirring occasionally, do not let them brown or burn.
3. Add in the stock and turn the heat to high and boil for 20 minutes or until the vegetables begin to soften.
4. Strain the broth and set vegetables aside. Pour the broth back into the stock pot and bring to a boil.
5. Add the lime juice, zest, white pepper and chicken. Cook 3-5 minutes or until the chicken is cooked through..
6. Add in the coconut milk and salt. Taste. The lime and lemongrass flavors should explode in the mouth!  Add more salt or lime juice if needed.
7. Turn off the heat and add in the noodles and let sit for 5-6 minutes.
8. Serve immediately with sliced green onion and Serrano pepper for color and zing.