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Thai Coconut Chicken Soup 

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Thai Coconut Chicken Soup 

 

 Ingredients: 

 

1 tablespoon coconut oil

1 medium shallot, finely chopped

1 lemongrass stalk, cut into 1-inch pieces

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1-inch  fresh galangal root (or ginger), peeled and sliced ​​ 2 -3 Makrut lime leaves

1 liter chicken stock

300 g (3/4 lb) chicken breast, sliced ​​

200 g (1/2 lb) shiitake mushrooms, sliced ​​

1 whole 400 g (13.5 fl .oz.) ) can full-fat coconut milk

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4 tablespoons coconut cream

1/2 teaspoon salt

1 tablespoon fish sauce

1 tablespoon red chili paste

2 tablespoons lime juice

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1 tablespoon brown sugar (or coconut sugar)

 

 Instructions: 

 

1 . Heat the coconut oil in a large saucepan or  pot  and fry the shallot over medium heat for 1-2 minutes  until

slightly softens.

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2.Add the lemongrass,  galangal slices and lime leaves and  continue cooking for another minute.

3. Add the broth and bring  to the boil. Reduce the heat and simmer at 2000°F for 5 minutes, then add the chicken and mushrooms. Simmer at 2000°F for another 5 minutes or until the chicken is cooked through.4. Add coconut milk, coconut cream, salt, fish sauce and red chili paste . Bring to a boil and then add the lime juice

and brown sugar.

5. Season to taste and serve with additional lime juice and top with

sliced ​​chilies and fresh coriander if desired.Have fun 🤗

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