Coconut Soup

Coconut soup is easy to prepare and keeps well for days.  I like to make a large pot up and have it for lunches during the week.  My recipe doesn't have meat but chicken breast or thigh meat could easily be added and just cooked in the broth.

2 cups of Chicken Stock (I prefer the no-salt added)

14 oz. unsweetened coconut milk (1 can)

1/2 cup lemongrass (3-4 stalks)

2 tbl. lime juice

mushrooms

cilantro or garlic chives

To prepare the lemon grass you take off the outer skin of the stalk then using the back of the knife pound the entire stalk to release the oils.  Next, chop the bulb in into thin slices and the rest of the stalk into 2 inch chunks.  Then bring the stock, coconut milk & lemongrass to a boil.

Let the mixture cook for 10-15 minutes; the liquid will reduce.  Let the mixture cool then strain to remove the lemongrass and put the liquid back into saucepan.  Before serving add sliced mushrooms and lime juice.  Garnish with either cilantro or garlic chives.

*Note the recipe is for about 2-3 servings but it can easily be multiplied to make a larger amount