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Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a recipe from the Philadelphia Jewish Exponent newspaper that I have made several times. I am posting it so everyone can enjoy it too. It was in a column by Ethel Hoffman. The ingredient list is long, preparation is easy.

Ingredients Nutrition

Directions

  1. Heat the chicken stock in large pot over medium heat.
  2. Bring to a simmer.
  3. Add the lemon grass, ginger root, basil, red pepper flakes, chicken and mushrooms.
  4. Simmer for 10 minutes.
  5. Stir in the tomatoes, lime juice, coconut milk and heat through.
  6. Season to taste with salt and pepper.
  7. Spoon into bowls.
  8. Place a scoop of rice in center.
  9. Sprinkle with coriander.