Ingredients
150 g small cones corn
1 tbsp oil
2 stalk of lemon grass, sliced ??thin
2 tbsp grated ginger
6 green onions chopped
1 red hot pepper, minced
4 cups chicken broth
1 1/2 cup coconut milk
250 g chicken breast fillet section into thin slices
130 g cream corn
1 tbsp soy sauce
Preparation
1 - Cut the corn into half or quarters lengthwise.
2 - Heat the oil and cook lemon grass, ginger and green onions and peppers for a minute,
stirring.
3 - Add the stock and coconut milk to boil
4 - Add corn and chicken parts and decent corn and let the mixture boil slowly for
10 minutes or until the chicken is cooked and corn.
5 - Add the soy sauce and feet with red pepper decking slides and a few green onions section.
