Thai Chicken Coconut Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 can: -TO,
4 can: Coconut milk -, the unsweetened kind
3 tbsp: Chopped scallions,
1 tsp: -TO,
3 tsp: Lemon grass,
Cilantro, (pref. fresh) *
Tofu cubed into smallish pieces,
Chicken also cubed to bite size.,
Mushrooms,
1: Carrot, grated
Juice from, (8?) limes I can never put in enough
Serrano chillies OR- other hot chili pepper, preferably fresh, but powdered will do)
1 tsp: Galanga powder,
Directions:
* (I sometimes leave this out. Niels says thats defeating the whole
point, but I think it still comes out great)
Instructions: ============= 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 retrieve it later.
Cook until the chicken is done and the soup is hot (30 minutes?).
Taste to see if it needs more limes (it always does) or more hot
peppers (its better to start mild and build up to the desired level
of spicyness).
Posted by Tamar More based upon an ingredient list
From: arielle@taronga.com (Stephanie da Silva)
Source from luhu.jp
point, but I think it still comes out great)
Instructions: ============= 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 retrieve it later.
Cook until the chicken is done and the soup is hot (30 minutes?).
Taste to see if it needs more limes (it always does) or more hot
peppers (its better to start mild and build up to the desired level
of spicyness).
Posted by Tamar More based upon an ingredient list
From: arielle@taronga.com (Stephanie da Silva)
Source from luhu.jp