- 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.
Tips
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