CHICKEN AND LEMONGRASS SOUP ENJOY DAN:

              CHICKEN AND LEMONGRASS SOUP by CHEF DAN:

Serves 10-12

 

INGREDIENTS:

2 tablespoons grape-seed oil

1 onion, halved and sliced

3 garlic cloves, chopped

1 tablespoon brown sugar

1 thumb-size fresh ginger, minced

1 tablespoon minced fresh hot red peppers

2 pounds chicken breast, diced

4 stalks lemongrass, bruised with the flat side of a knife

1/4-cup peanut butter

2 tablespoon curry powder

3 tablespoon EACH soy sauce and fish sauce

2 tablespoon cumin seeds, ground

1/4- cup lemon juice

1 (19 Oz) can coconut milk

1-12 ounce package egg noodles

 

DIRECTIONS:

1.   Cook egg noodles according to package directions:

2.   Heat the oil in a skillet over medium-heat.

3.   Add onion and sauté for 5 minutes.

4.   Add garlic and sauté for 1 minute.

5.   Add ginger, sugar, chicken and season with kosher salt and black pepper.

6.   Cook for 15 minutes.

7.   Add chili peppers, lemongrass, peanut butter, curry powder, soy sauce, fish sauce, cumin seeds, lemon juice, and coconut milk.

8.   Stir; reduce the heat to medium-low, cover, and cook for 10 minutes.

9.   Remove lid add cooked noodles and simmer for 10 more minutes.

 

ENJOY DAN:                  BON-APPETITE!!