Ingredients
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2 Tbsp Coconut Oilor olive oil or ghee or clarified butter
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5 Shallotsor 1 large onion
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3 Garlic Cloves
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1 nub, approx. 2" (5 cm) Fresh Ginger
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4-5 Carrots
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2 Zucchini
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1 Lime
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4 cups Chicken Stock
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1 can Coconut Milk(or 2 if desired)
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2 Chicken Breasts
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2 tsp Salt
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1 Tbsp Tumeric
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approx. 1/3 cup Spring Onionsor scallions or green onions
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Handfull Fresh Thai Basil
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3 Tbsp Lemongrass Paste
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1 tsp Cayenne Pepper
Directions
Steps
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1
Done
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Cook the ChickenPat dry and season with salt. Put 2 Tbsp of oil, coconut oil, or ghee or clarified butter in a pan and fry the chicken 3-5 min. on each side (without stirring). Remove from the heat and set aside. Let rest and cut up at the end. |
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2
Done
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Make the Lemon Grass Coconut SoupPeel and slice the shallots. Slice the spring onions (keep some of the green tops for garnish). Peel and mince the garlic and ginger. Peel and cut the carrots. Add 1 or 2 Tbsp coconut oil or oilive oil to a large pot on medium heat. Saute for 3-5 minutes while stirring occasionally. (Tip: you can add some chicken stock at this point if needed to ensure the vegetables do not stick to the pan.) Meanwhile, peel and dice the zucchini. Chop up the Thai basil leaves. Add the chicken stock, cocount milk, zucchini, lemongrass, turmeric, cayenne pepper, and thai basil leaves. Let cook on medium for 20 minutes or until the carrots are soft. Add the cut-up chicken. Juice 1 lime and add the juice. (If desired, add some lime zest). Keep at a meidum-low heat for about 10 minutes. Top with more spring onions and chopped thai basil leaves if desired. |
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3
Done
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