Lemongrass Coconut Chicken

Sweden is covered in snow right now, or at least Stockholm is. It's not super cold - just around the freezing point - and it's fairly wet and slushy. Needless to say, hot food is a necessity. Last week, I made this tasty and flavorful soupy-saucy dish, packed with veggies. At least mine was - the kids stuck to rice, chicken and broth, but that's ok too. You can make more broth, to make this a proper soup. Feel free to customize, and if you like a little heat, definitely add some chili. My oldest boy is really sensitive to spicy food, so I left that out this time.



Lemongrass Coconut Chicken

400 ml coconut milk

400 ml chicken stock

2 stalks lemongrass

Thumb-sized piece of fresh ginger 

1 tsp brown sugar

Zest of one lime

2 chicken breasts, thinly sliced 

To serve: 

Rice, cooked

Red pepper, sliced

Bean sprouts 

Sliced mushrooms

Snow peas

Tomatoes, diced

Red onion, very thinly sliced

Cilantro

Combine coconut milk and chicken stock in a large pot. Pound on the thick ends of the lemongrass stalks with the back of a knife or a small saucepan, and add to the pot. Grate the ginger  and add that as well, with the sugar and lime. Bring everything to a boil, and let it simmer gently for about 15 minutes. Add the chicken and simmer until cooked through.

Serve all the veggies on a big platter and let everyone pick what they want.  Add rice. Top with the warm broth and chicken.