- 4 stalks of lemongrass, crushed with flat side of knife
- 1 medium onion, sliced very thinly
- 4 cubes of peeled ginger
- 2 boneless skin chicken breasts, cut into 1/2 inch strips
- 3 tablespoons of fish oil
- 6 cups of low sodium chicken stock
- ½ cup coconut milk
- 3 juices of lemon
- 2 serrano peppers, minced and seeds left in
- ¼ cup of cilantro, minced
- salt and pepper to taste
Directions:
1) In saucepan over medium-high heat, add oil. Add the lemongrass, stir to sweat for 2 minutes. Add the onions, chiles, and ginger, and sauté for 1 minute.
2) Add the chicken and sauté until opaque. Add the fish sauce and broth, stir, bring to a simmer, and cook until the liquid is reduced slightly to intensify its flavor, about 20 minutes. Whisk in the coconut milk and lemon juice. Seaso with salt and pepper. Garnish with cilantro
