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     Title: THAI CHICKEN & COCONUT SOUP VMXV03A
Categories: Thai, Soups, Chicken
     Yield: 2 servings

          -MICHAEL KEAN VMXV03A
     2 c  Cnd low salt chicken broth
     1 cn 14 oz unswtnd coconut milk
   1/2 c  1/4 in slcs frsh lemongrass
     1    Lge chicken breast half,
          - with skin and ribs
     1 tb (or more) lime juice
   1/2    Jalapeno chili, minced
          Finely chopd frsh cilantro

 Bring first 3 ingredients to boil in heavy medium
 saucepan. Reduce heat, add chicken and simmer until
 almost cooked through, turning occasionally, about 12
 minutes. Transfer chicken to plate; cool. Remove
 chickenskin and bones. Cut meat into 1/2 inch pieces.
   Strain soup through sieve into small saucepan. Add 1
 T lime juice and jalapeno to soup and simmer until
 reduced to 2 cups, about 20 minutes. Add chicken and
 simmer just to heat through. Taste, adding more lime
 juice if desired. Ladle soup into bowls. Sprinkle with
 fresh cilantro.
 From Bon Appetit, June, 1992. MM format by Mike Kean.

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