Recipe by Cooking Light June 2001


Recipe Summary test

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine water and coconut milk in a Dutch oven; bring to a boil over medium heat. Stir in lemongrass, galangal, chiles, and lime leaves; bring to a boil. Add the chicken; cover, reduce heat, and simmer 50 minutes or until chicken is done.

  • Remove the chicken from broth. Place the chicken in a bowl; chill 15 minutes. Strain broth through a colander into a bowl; discard solids. Return broth to pan.

  • Remove the chicken from the bones, and cut meat into bite-size pieces. Discard bones. Return chicken to pan. Stir in the fish sauce, and cook for 1 minute over medium heat. Stir in lime juice. Remove from heat. Garnish with cilantro.

Nutrition Facts

298 calories; calories from fat 51%; fat 17g; saturated fat 13.3g; mono fat 1.4g; poly fat 0.9g; protein 33.3g; carbohydrates 3.2g; fiber 0.2g; cholesterol 93mg; iron 3.7mg; sodium 1038mg; calcium 38mg.