Sunday, February 24, 2008
Coconut chicken lemongrass soup
Intuitive eating led me through a spice filled counter, where I found a few attractive stalks of lemon grass. Then I thought how wonderful, there are no lime-leaves in Bulgaria to make Thai coconut chicken soup, but I can modify and see what happens. An hour later, we ate an absolutely mouth watering-second-helping-for-everyone soup, the recipe follows:
1 lb. raw chicken breast, diced
3 tbsp butter
2 cans coconut milk
2 fresh lemon grass stalks, white part only, chopped
1.5 tbsp. chopped fresh ginger
1 tbsp lemon pepper
1 cup hot water
zest of 1 lime
juice of 1 lime
sweet salt to taste (I used Himalayan pink salt)
Melt the butter and cook the chicken in it. Add all the spices and the lime zest. Stir. Add the coconut milk and water, cover and boil at medium heat for 20 minutes. Serve with cilantro on top.
I love coconut and coconut milk, because the fats are very nutritious, while the chicken is too lean, so these two complement each other wonderfully. Medium chain fatty acidsfgive me a lot of sustained energy, lemon grass is antibacterial and antifungal and chicken is very calming. I claim this the perfect anti-stress food.