Thai-style Chicken-coconut Milk Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
14 fl oz: Chicken broth,
14 fl oz: Coconut milk,
2: Chicken breast half, skinned, boned, & cut into strips
2: Chicken thigh, skinned, boned, & cut into strips
3: Scallion, sliced
1/2 medium: Onion, yellow, chopped
3 slice: Ginger, fresh
2: Lemon grass, stalk, sliced OR
1/2 tsp: Lemon peel, dried
1/2 tsp: Red pepper flakes, dried
2 tbsp: Cilantro, coarsely chopped
10 ounce: Straw mushrooms, canned, drained
Zest of one lemon,
1 1/2 cup: Milk,
3 tbsp: Nam pla,
Cilantro sprigs, garnish
Directions:
In a large saucepan, whisk together the chicken broth and coconut
milk. Add the chicken strips, scallions, yellow onion, and ginger and
heat to just below boiling. Lower the heat and simmer 15 to 20
minutes until the chicken is opaque and tender.
Add the lemon grass, pepper flakes, cilantro, mushrooms, and zest.
Cook five minutes more. Add the milk and cook 10 minutes more until
heated through. Stir in the fish sauce, garnish with cilantro, and
serve.
Source from luhu.jp
milk. Add the chicken strips, scallions, yellow onion, and ginger and
heat to just below boiling. Lower the heat and simmer 15 to 20
minutes until the chicken is opaque and tender.
Add the lemon grass, pepper flakes, cilantro, mushrooms, and zest.
Cook five minutes more. Add the milk and cook 10 minutes more until
heated through. Stir in the fish sauce, garnish with cilantro, and
serve.
Source from luhu.jp