Sweden is covered in snow right now, or at least Stockholm is. It's not super cold - just around the freezing point - and it's fairly wet and slushy. Needless to say, hot food is a necessity. Last week, I made this tasty and flavorful soupy-saucy dish, packed with veggies. At least mine was - the kids stuck to rice, chicken and broth, but that's ok too. You can make more broth, to make this a proper soup. Feel free to customize, and if you like a little heat, definitely add some chili. My oldest boy is really sensitive to spicy food, so I left that out this time.
Lemongrass Coconut Chicken
400 ml coconut milk
400 ml chicken stock
2 stalks lemongrass
Thumb-sized piece of fresh ginger
1 tsp brown sugar
Zest of one lime
2 chicken breasts, thinly sliced
To serve:
Rice, cooked
Red pepper, sliced
Bean sprouts
Sliced mushrooms
Snow peas
Tomatoes, diced
Red onion, very thinly sliced
Cilantro
Combine coconut milk and chicken stock in a large pot. Pound on the thick ends of the lemongrass stalks with the back of a knife or a small saucepan, and add to the pot. Grate the ginger and add that as well, with the sugar and lime. Bring everything to a boil, and let it simmer gently for about 15 minutes. Add the chicken and simmer until cooked through.
Serve all the veggies on a big platter and let everyone pick what they want. Add rice. Top with the warm broth and chicken.
Combine coconut milk and chicken stock in a large pot. Pound on the thick ends of the lemongrass stalks with the back of a knife or a small saucepan, and add to the pot. Grate the ginger and add that as well, with the sugar and lime. Bring everything to a boil, and let it simmer gently for about 15 minutes. Add the chicken and simmer until cooked through.
Serve all the veggies on a big platter and let everyone pick what they want. Add rice. Top with the warm broth and chicken.
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