Thai Coconut Chicken Soup

Serving Size  : 4


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  canned coconut milk
  1                cup  chicken stock
  1              pound  boned and skinned chicken breast halves -- thinly
sliced
  6             slices  fresh ginger
     1/2      teaspoon  tabasco sauce
     1/2           cup  fresh cilantro -- chopped
  2        tablespoons  lime juice
  1              stalk  lemongrass -- sliced thin
  2        tablespoons  fish sauce

Bring coconut milk and chicken stock to a gentle simmer.  Add chicken,
ginger, tabasco, lime juice and fish sauce.  Simmer very gently for 15
minutes, or just until chicken is just done.  Add cilantro (including
chopped stems) and adjust lime juice, fish sauce and tabasco seasoning to
taste.



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Per Serving (excluding unknown items): 620 Calories; 51g Fat (71.2%
calories from fat); 32g Protein; 15g Carbohydrate; 1g Dietary Fiber; 67mg
Cholesterol; 649mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1/2
Fruit; 9 1/2 Fat; 0 Other Carbohydrates.