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Vietnamese Creamed Corn And Chicken Soup
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- #38894
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 stalks lemongrass, outer leaves removed
5 shallots, thinly sliced
4 cloves garlic, thinly sliced
2 chili peppers, seeded and thinly sliced
3 tablespoons peanut oil
6 cups light chicken stock
2 cans (16 ounce size) creamed corn
3 tablespoons fish sauce
2 cups shredded cooked dark chicken meat
1 small bunch spring onions, finely chopped
white pepper, to taste
1/2 cup chopped cilantro
directions
Cut across the lemon grass stalks about 1/2" from the root end, then cut off the green stalks leaving the hard pale portion, then slice into thin rounds.
In a heavy bottomed 4 quart saucepan, cook the lemongrass, shallots, garlic and chilies in the oil over high heat for 5 minutes, stirring constantly.
Add the chicken stock, corn and fish sauce and bring to a boil. Reduce heat to moderate and cook for 10 minutes.
Add the chicken and spring onions and cook for 3-5 minutes.
Season, then sprinkle each portion with cilantro just before serving.
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