Ingredients
1 can (14 ounces) coconut milk
2 stalks lemongrass, trimmed and coarsely chopped
1/2 cup fresh cilantro, leaves finely chopped
1/4 cup homemade or low-sodium canned chicken stock
Preparation
In a small saucepan, combine coconut milk, lemongrass, cilantro, and chicken stock. Place over medium heat until heated through. Strain into a serving bowl.
