Thanks to my good friend Mary Ellen! www.verdespecialtyfoods.com
Ingredients:
3 stalks lemon grass, cut into 1″ pieces
4-inch piece of fresh ginger, cut into rounds
4 cloves garlic, cut into halves
8 cups chicken stock
1 garnet yam, peeled, cut in 1-1/2″ cubes
1 onion, diced
2 chicken breasts, boneless, skinless, sliced
3 handfuls fresh spinach
1 handful basil leaves
2 to 4 jalapeno peppers, seeded, chopped
Instructions:
Simmer the stock with the lemon grass, ginger, and garlic for 40 minutes and strain. Add the yam and cook for 10 minutes. Add the chicken and the vegetables and simmer until the yams are soft, about 25 minutes.
Categories: Thai
