Thai Tom Khung (kha) Soup
Ingredients
1 can coconut milk
2 cup chicken stock
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 cup boned, skinned chicken breast or thighs, cut into 1-inch chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Method
In a medium saucepan, combine coconut milk, chicken stock, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm
and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil
and cilantro.
Ingredients
1 can coconut milk
2 cup chicken stock
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 cup boned, skinned chicken breast or thighs, cut into 1-inch chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Method
In a medium saucepan, combine coconut milk, chicken stock, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm
and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil
and cilantro.
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