nourishing soup combines the sweetness of coconut milk with
crisp vegetables and a hint of green chili.
4 cups Light Chicken Stock
2 Stems Fresh Lemongrass (chopped)
1 Red, 1 Yellow, 1 Green Sweet Pepper (finely diced)
1 Fresh Plump Hot Red Chile Pepper (seeded and minced)
3 tbls. Olive Oil or Peanut Oil
4 heads Baby Bok Choy
2 Chicken Breasts (skinless, boneless, about 4 ounces each,
1/4 tspn. Mild Curry Powder
1/8 tspn. Cayenne Pepper
2 tbls. Coconut Cream
Leaves from 1 sprig Fresh Basil (ideally Thai holy basil, but
Italian is fine)
Salt and Freshly Ground Black Pepper
1. Tie up the
lemongrass in a cheesecloth bag. In a large saucepan, lightly
saute the diced peppers, fresh chile pepper, and lemongrass
bag in half the oil for about 5 minutes, stirring occasionally.
Add the bok choy and continue cooking for 2 minutes until wilted.
Heat the remaining oil in a clean non-stick frying pan and stir-fry
the diced chicken with the curry powder and cayenne until just
firm and a lovely golden brown color, about 5 minutes. Remove
and cool on a paper towel.
Add the chicken to the peppers and chile in the saucepan. Stir
in the coconut cream and stoc Bring to a boil and check the
seasoning, then tear in the basil leaves. Pull out the bag of
lemongrass at the last minute.
Serve hot in warmed bowls, making sure each diner has a head
of bok choy.
Here are some helpful hints for making a clear stock. Before
you begin, check that the chicken carcasses are well cleaned
and free of any blood spots - it is best to rinse them in cold
water. Simmer the stock rather than boil and, when cooked, allow
it to stand for a good 15 minutes so the solids settle to the
bottom of the pan. Then very gently pour through a cheesecloth-lined
strainer, leaving the solids and "debris" behind.