I’ve been making a lot of soups lately. Soups are a great way to fill up without too many calories. They can be prepared fast, using simple ingredients you have in your fridge/pantry. Soups make perfect lunch. Add some salad and/or bread, and you have dinner in under 20 minutes! I will be sharing my recipes for light clam chowder, beef enchilada soup, broccoli cheese soup, borsch, and cabbage soup soon!
This soup had been on my to-try list for a long time. The only hold up was finding some lemongrass. I didn’t feel like driving to an Asian market for it. But it turned out my local grocery store carries it in their produce section. So I grabbed some and got cooking.
This soup has a perfect blend of subtle lemongrass flavor and coconut. If you like Thai food, you will enjoy this.
slightly adapted from”Simply Ming: Easy Techniques For East-Meets-West Meals”
1 tbsp canola oil
4 lemongrass stalks, pale parts only, crushed with a flat side of a knife
1 medium onion, sliced 1/8 inch thick
2 Thais or serrano chiles, stemmed but not seeded, minced (optional)
2 boneless skinless chicken breasts, cut into 1/4-inch strips3 tbsp fish sauce6 cups low-sodium chicken broth
1/2 coconut milk
Juice of 2 limes
Salt and pepper to taste
1 tbsp chopped cilantro
1 tbsp thinly sliced scallion greens
1. Heat a medium saucepan over medium-high heat. Add the oil and swirl to coat the pan. Add the lemongrass, stir, and sweat it, uncovered, for 2 minutes. Add the onions and chiles if using (I skipped the chiles), and saute, stirring, for 1 minute.
2. Add the chicken and saute until opaque, about 2 minutes.
3. Add the fish sauce and broth, stir, and bring to a simmer. Simmer for 15-20 minutes.
4. Whisk in the coconut milk and lime juice. Season with salt and pepper. Garnish with cilantro and scallions, and serve.