development – chicken coconut soup

Just a little alteration of a great soup.  I decided to use fresh lemon grass, and had some eggplant from earlier this week’s eggplant parmeseana that i hadn’t used…

In a medium pot, boil 5-6 cups water with 3 breasts of chicken.
Remove chicken, chop, and put back in pot with 1 ½ cups of the chicken broth. (i save the remaining) 

1/2 – 1 tsp. green curry paste

2 cans coconut milk

1 bunch cilantro, chopped

Mix and heat together.

In a saucepan sauté:

1/2 large eggplant, chopped

1 bunch green onions, chopped

1/2 pound sliced mushrooms

3 limes, juiced

1/2 small pkg of fresh lemongrass (we didn’t eat it…just used it for seasoning) 

Stir sautéed vegetables in 2 tbs fish sauce, and 2 tbs coconut oil.  Add chopped chicken into coconut milk mix. Simmer 20 min. Salt the soup to taste once served…it really brings out the flavors.  Delicious!  For a filling meal, serve over brown basmati rice.

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