Thai-style chicken-coconut milk soup
25/03/2009 7:04:45 pm catégorie
Thai Soups Chicken
14 fl Chicken broth
14 fl Coconut milk
2 Chicken breast half;
-skinned, boned, & cut
-into strips
2 Chicken thigh; skinned,
-boned, & cut into strips
3 Scallion; sliced
1/2 md Onion, yellow; chopped
3 sl Ginger, fresh
2 Lemon grass, stalk; sliced
-OR
1/2 ts Lemon peel, dried
1/2 ts Red pepper flakes, dried
2 tb Cilantro; coarsely chopped
10 oz Straw mushrooms, canned;
-drained
Zest of one lemon
1 1/2 c Milk
3 tb Nam pla
Cilantro sprigs; garnish
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.
