If you didn’t grow lemongrass in your garden, look for it in the produce section of a large supermarket. Garnish each serving of soup with a few sprigs of fresh cilantro or a thin slice of lime.
2 stalks lemongrass
3 cups chicken stock
2-1/2 cups coconut milk
2 small jalape
Remove the outer leaves of the lemongrass, and cut off the base of the stalks. Lay each stalk on a cutting board, and crush with the broad blade of a knife. In a large saucepan, combine lemongrass and chicken stock, bring to a boil, reduce heat to a simmer, and cook 5 minutes. Stir in coconut milk, jalape
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.