Crafty Cookery

Lemongrass-Coconut Soup

1 qt chicken broth
1 can coconut milk (I used lite)
2 boneless skinless chicken breasts, cut into bite-sized pieces
2 5 inch stalks lemongrass, cut into rounds
2 broccoli stalks, sliced into rounds
1 cup carrots, cut into matchsticks
1 inch fresh ginger, cut into matchsticks plus extra for marinade
6 oz snow peas
1 bunch green onions (about 5 bulbs), cut into small rounds
Garlic Chili Sauce
Lime wedges
Pad Thai Sticks (rice noodles)*

Marinate chicken breasts in one teaspoon garlic chili sauce and a half inch of smashed ginger for at least one hour. In large pot, combine chicken broth, coconut milk, chicken, carrots, broccoli stems, ginger and lemongrass. Bring to a boil. Turn heat down to a low simmer until chicken is cooked through. Add snow peas and green onions and simmer until peas are cooked. I like them to still be slightly crunchy and bright green so I throw them into the pot last. Serve over Pad Thai Sticks with Garlic Chili Sauce and a lime wedge.

*To prepare Pad Thai Sticks soak noodles in boiling water for about 10-15 minutes. Make just enough noodles for those who are eating.

This is probably the easiest soup I’ve ever made and it was very tasty. Other ingredients can be added – I considered scallions or onions. It would also be excellent with chili sauce for a more spicy taste. You can also make it easier by not pre-cooking the garlic and simply adding oil, meat and spices to the broth.

1 qt chicken stock
4 cloves garlic, sliced
1/4 tsp ground ginger (I didn’t have fresh, which I would have preferred).
1 Tbs sesame oil
1 cup pre-cooked chicken or pork, diced (I used pork)
3 cups cabbage, thinly sliced (I used Napa cabbage)

In a soup pot add sesame oil and garlic slices. On medium heat, cook garlic until translucent. Add chicken stock, ginger and meat. Simmer gently until broth comes to a boil. Add raw cabbage to soup bowl and ladle soup over the top of the cabbage. Serve.