Chili Lime Chicken Coconut Soup
(Serves @ 6-10)
(Serves @ 6-10)
2-3 Chicken breasts, boneless, cut into ¼ inch strips
1 tblsp chili powder, mix together with the salt below
¾ tblsp salt
lime zest, from 5 limes
5 limes, squeezed for their juice
2 lg cans of coconut milk
10 cups of chicken stock
1 stalk of lemon grass, optional, OR zest of 2 lemons
1 tsp salt
1 tsp white pepper
1 roasted jalapeno pepper, seeds removed, minced
1/8 tsp cayenne pepper
2 corn tortillas, cut into 1½ inch by ¼ inch sliced strips and fried crispy
1 green onion, optional, sliced thin
1 tblsp chili powder, mix together with the salt below
¾ tblsp salt
lime zest, from 5 limes
5 limes, squeezed for their juice
2 lg cans of coconut milk
10 cups of chicken stock
1 stalk of lemon grass, optional, OR zest of 2 lemons
1 tsp salt
1 tsp white pepper
1 roasted jalapeno pepper, seeds removed, minced
1/8 tsp cayenne pepper
2 corn tortillas, cut into 1½ inch by ¼ inch sliced strips and fried crispy
1 green onion, optional, sliced thin
NOTES:
Bring stock to a simmer and stir in salt, white pepper, cayenne pepper.
Now add the roasted jalapeno lime zest and lime juice and lemon grass/zest if using.
Now turn heat to low, add coconut milk. Don't let the coconut milk boil as it may separate.
Taste and adjust seasoning or salt.
Roll the raw chicken strips into the mixture of salt and chili powder and then cut into small ½ inch pieces. Drop into soup and stir. The chicken should not take long to cook in the soup, around 3-5 minutes.
Serve and garnish with chopped scallion and crispy tortilla strips.