This is one of those almost infinitely flexible recipes. There are a few necessary components that give it its characteristic flavour; that acts as a base -- an anchor for the dish. And it can certainly be enjoyed just like that! Indeed, when one doesn't have many supplies on hand, the basic version presented here might be all they can manage. That said, if you find yourself with extra vegetables and little bits of goodness available, they'll certainly be a welcome enhancement.

I think carrots and onions would be my top picks as additions. But there are many appealing possibilities: pumpkin, squash, yams, green beans, mushrooms, potatoes... And, while I'm not so much a fan personally, zucchini and eggplant would also be valid choices. If you feel like adding more aromatics -- and who doesn't? -- then garlic, ginger, chilies, and green onions all go particularly well. And if you can get your hands on a bit of lime juice and/or fresh cilantro stir into your soup just before serving, it will be even better still!

Lemongrass Poultry Soup

Ingredients

• 3 c. herbed poultry stock
• 1-2 c. cooked poultry meat¹
• 1 stalk lemongrass, bruised
• 400mL coconut milk
• salt and pepper, to taste

Directions

1. Combine all ingredients and bring to a boil.
2. Reduce to a simmer and cook, covered, stirring occasionally, for a few hours.
3. Season to taste with salt and pepper.
4. Serve as is or garnished with lemon juice, cilantro, minched fresh chilies, and/or chili oil.

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¹ This should be lemongrass poultry for preference, but any poultry will do. Ideally, it would be best to make the stock called for with the carcass and wings from a lemongrass chicken so that the broth can be infused with additional lemongrass flavour. ^Back