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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe that I clipped out of a magazine a few years ago and unfortunately I didn't put WHICH magazine I clipped it from!! :0( BUT it is really a favorite of my DH and mine. Easy to make but BIG on flavor. Don't omit the fish sauce as it gives it the salty flavor the authentic recipe has and needs. (You don't taste any fish, trust me, I am NOT a big fish eater!) Let me know how you like this recipe. Ingredients:
4 cups low sodium chicken broth |
2 pieces lemongrass, root end, 4 inch pieces crushed. use rolling pin |
1 piece gingerroot (2 inches) |
3 garlic cloves, minced |
8 ounces fresh mushrooms, sliced |
2 teaspoons sriracha sauce |
1 lb broccoli floret |
3/4 lb chicken breast, boneless, skinless, cut into 3/4 inch pieces |
1 sweet red pepper, cored, seeded and cut into matchsticks |
1 (14 ounce) can light coconut milk |
1/4 cup fresh lime juice (about 3 whole limes) |
2 tablespoons fish sauce (i use the tiparos brand) |
1 -2 scallions (optional) or 1 -2 green onion, sliced (optional) |
Directions:
1. 1. Heat chicken broth in a large pot over medium-high heat. Add lemongrass and ginger. Simmer 5 mins, until fragrant.
2. 2. Reduce heat to retain simmer; add garlic, mushrooms and chile sauce. Cover and cook 5 minutes.
3. 3. Stir in broccoli, chicken, sweet red pepper and coconut milk. Simmer 5 minutes until chicken is cooked through. Remove from heat and stir in lime juice and fish sauce. Ladle into bowls and top with scallions/green onions, if using.
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