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Lemongrass Soup

by

Yield: 6 servings

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.

Ingredients:

  • 2 stalks lemongrass
  • 3 cups chicken stock
  • 2-1/2 cups coconut milk
  • 2 small jalape

Instructions:

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
Updated Friday, January 14th, 2011
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