MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	. Lemon Grass and Coconut Soup Ingredients: 5 cups of chicken stock 1 can of coconut milk 1 cup of shredded coconut 1 tbsp of fish sauce 1 lime, squeezed 3 tbsp of sesame oil 1 tsp of freshly chopped green chilies 1/4 cup of coriander, chopped 5 stalks of lemon grass, chopped into four inch pieces and bruised 4 chicken breasts, skinless, boneless and cubed Directions: Sautee the fish sauce, coconut, chilies, coriander, lemon grass and chicken in the sesame oil for 5 minutes. Add the coconut milk and simmer for another 5 minutes. Add the chicken stock and simmer for 20 minutes. Remove the stalks of lemon grass. Serve immediately Serves: 5 persons       Rice and Salmon Soup Ingredients: 2 leeks, minced 3 celery ribs, minced 1 shallot, minced 1 tbsp of flour 2 cups of fish stock 2 cups of wild rice, cooked 1 1/2 cups of heavy cream 2 salmon steaks, cubed 1/4 cup of thyme, chopped salt and pepper 1 tbsp of fresh basil, chopped 3 cups of vegetable stock 1/2 stick of butter Directions: Sautee the celery, leek, shallot, thyme, basil and salmon in the butter for 7 minutes. Add the cream and fish stock and simmer for 5 minutes. Add the vegetable stock and rice. Simmer for another 20 minutes. Add salt and pepper to taste.	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
	Health Topic: Tummy Tuck Surgery: What No One Tells You Bulimia: I lost my smile Medicare Part D How to choose the best weight loss program Tips to spice up your relationship Inexpensive health insurance How to deal with a stubborn husband or boyfriend How to support a family on one income Financial health
	Information obtained from MamasHealth.com™ should not be used as a substitute for professional medical care or attention by a qualified practitioner, nor should it be inferred as such. Always check with your doctor if you have any questions or concerns about a specific condition. Use of this web site constitutes acceptance of the Terms of Use. Contact us: PO Box 2170, Pasadena, CA 91102-2170 If you want a review of your product featured on MamasHealth.com, let us know. ©2000 - 2008 MamasHealth.com™. All rights reserved