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)
Add:
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.
the daily delights by katrina berg 