Asian chicken and coconut soup
2 cups Chicken Stock
1 lime, juice and finely chopped zest
3 Tbs. Asian Fish Sauce (available in Asian markets)
1 tsp. freshly ground gingerroot
1/2 tsp. chili powder
1 1/4 cup canned coconut milk
6 oz. boneless skinless chicken breasts, cut across into thin strips
1/2 cup cooked short-grain rice (optional)
fresh cilantro and sliced chilis for garnish
Directions:
Put chicken stock into a saucepan with the lime zest and juice, fish sauce, ginger and chili powder and simmer for 5 minutes.
Add the coconut milk and chicken slices and simmer 2-3 minutes until the chicken is just cooked through. Add the optional cooked rice.
Ladle into 4 bowls, and garnish with chopped cilantro and chili slices!
Serves 4
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