Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.
Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.
Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish.Prep: 4 minutes; Cook: 14 minutes