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OF THE 1940'S & 50'S






Chicken and Coconut Soup

What a pleasant and creamy concoction awaits your taste budsLemon Grass with this light soup.  Called Kai tom kah in Thai, the chicken is secondary to the flavor of the soup itself.  Enjoy!

            Your Host, Brad

5 cups chicken broth
3 chicken breast portions
1 onion, finely chopped
3 stalks lemon grass, cut into 3 pieces and crushed
3 kaffir lime leaves
8 slices peeled root ginger
1 1/2 cups coconut milk
juice of 1 lime
2 tsp brown sugar
2 fresh red chilies, seeded and chopped
a few basil leaves

Bring the chicken stock, breast portions, onion, lemon grass, lime leaves, and ginger to a boil.  Cover the pan and simmer for 40 minutes.

Strain the stock into a clean saucepan.  Add the coconut milk, stirring until blended.  Bring to a boil and then simmer gently over a low heat for 10 minutes.

Bone the chicken portions and remove the skin.  Cut the meat into very thin slices.

Stir the lime juice, sliced chicken and brown sugar into the soup.  Simmer for 2-3 minutes and then serve garnished with chilies and fresh basil leaves.


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