Tom Kah Kai (chicken Coconut Soup) #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Chicken, * see note
5: Thin slices galanga, siamese
2: Fresh lemon grass, 1" pieces
5 small: Green chilies, crushed
7: Kaffir lime leaves, shredded
12: Cilantro sprigs, shredded
2: Green onions, finely chop
2 cup: Coconut milk,
2 cup: Chicken broth,
1/4 cup: Fish sauce,
1/4 cup: Lime juice,
Directions:
Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup.
* Use boneless chicken that been sliced into strips. In pot, bring
chicken broth to a boil and add chicken, lemon grass, kaffir lime
leaves, and sliced galanga. Bring to a boil. Add coconut milk and
boil for a few minutes until chicken is tender. Add fish sauce and
lime juice. Stir, and transfer to a soup tureen. Sprinkle with
chopped green onions and cilantro leaves; serve. This recipe from the
Thai House in San Diego--Jo Merrill
Source from luhu.jp
* Use boneless chicken that been sliced into strips. In pot, bring
chicken broth to a boil and add chicken, lemon grass, kaffir lime
leaves, and sliced galanga. Bring to a boil. Add coconut milk and
boil for a few minutes until chicken is tender. Add fish sauce and
lime juice. Stir, and transfer to a soup tureen. Sprinkle with
chopped green onions and cilantro leaves; serve. This recipe from the
Thai House in San Diego--Jo Merrill
Source from luhu.jp
Tags
Poultry