Ingredients: 2 14.5-ounce cans low sodium chicken broth 4 ounces ginger root, unpeeled and cut into 1/4" slices Peel of 1 lemon Peel of 1 lime 2 cans unsweetened coconut milk 1 pound boneless, skinless chicken breasts, cut into thin strips 1/4 cup fresh lemon juice 2 tablespoons brown sugar 2 tablespoons fish sauce 1 jalapeno pepper or other hot chili, sliced Directions:Combine broth, ginger and citrus peel in a large stock pot and bring to a boil over medium-high heat. Add the coconut milk and return to a boil. Stir in chicken strips, lemon juice, brown sugar and fish sauce and bring back to a boil. Reduce heat and simmer 3 minutes, until chicken is cooked. Stir in sliced jalapenos and serve. |