Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones ...

Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can ...

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, ...

Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes. Add chicken ...

1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook 10 ...

In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth ...

Fry the garlic in the oil until golden brown, put the red pepper and 4 cups of water. Discard the garlic. Put the bread in individual oven dishes. ...

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a ...

Season oil with scallion and ginger, drop in the cooked eel shreds, cooked chicken breast shreds and mushroom shreds, stir-fry till flavored. Add ...

Directions: In a large saucepan, saute onion, carrot, celery, and garlic in olive oil. Add the drained tomatoes, parsley, bay leaves, salt amp; ...