- Marinate Time
- 20 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 3
- lemongrass stalks
- 1
- piece of ginger, about 3 inches long
- 1
- jalapeño chili, stemmed
- 8 cups
- Compliments Chicken Broth
- 1 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1-11/4 pound
- boneless skinless chicken thighs, cut into bite-sized pieces
- 1 can
- coconut milk
- 13.5 ounces
- 1/3 cup
- finely chopped Compliments Organic Fresh Basil Leaves
Method
- Step 1
- With a sharp knife, cut off and discard the stem end and top 3 inches of lemongrass.
- Step 2
- Cut remaining stalk into pieces.
- Step 3
- Pound pieces gently with a heavy mallet to crush slightly.
- Step 4
- Cut ginger crosswise into 1/4-inch slices.
- Step 5
- Cut jalapeño crosswise into slices.
- Step 6
- In a 5 to 6-quart pan, combine crushed lemongrass, ginger slices, jalapeño slices, and broth.
- Step 7
- Cover and bring to a boil over high heat.
- Step 8
- Reduce heat and simmer, covered, for 15 minutes.
- Step 9
- Meanwhile, combine oil and chicken in a nonstick 12-inch frying pan over medium-high heat.
- Step 10
- Stir often until chicken is lightly browned but still pink in center (cut to test), about 4 minutes.
- Step 11
- Strain off and discard lemongrass, ginger, and jalapeño from broth.
- Step 12
- Add chicken and pan juices to broth.
- Step 13
- Shake can of coconut milk well and add to broth.
- Step 14
- Bring to a simmer and cook just until chicken is no longer pink in center (cut to test), 3-4 minutes.
- Step 15
- Ladle soup into bowls, sprinkle with equal amounts of basil, and serve immediately.
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