Ingredients:
2 (6 oz.) chicken breasts,
5 cups chicken stock,
2 cups coconut milk,
1 cup heavy cream,
1/4 cup fresh lemongrass, sliced 1/4" thick,
2 tablespoon butter,
2 tablespoon finely chopped shallots,
1 finely chopped jalapeno pepper,
2 diced carrots (small dice),
1 diced red bell pepper,
1 tablespoon chopped cilantro,
1 teaspoon ginger, finely grated,
salt and pepper to taste.
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Recipe: Heat the butter in a heavy saucepan and saute the shallots, jalapeno pepper, carrots, bell peppers, ginger and lemongrass for 3 minutes. Dice the chicken breasts and add them to the saucepan. Saute until the chicken turns white. Add the coconut milk, chicken stock and heavy cream and bring to a boil. Reduce the heat and simmer the soup until the diced carrots are very soft.
Season to taste and serve. Sprinkle freshly chopped cilantro over the Coconut Chicken soup after serving.
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