| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Poultry, Soups, Thai |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Chicken. |
| 8 |
c |
Coconut Milk. * |
| 1 |
c |
Galanga, Sliced Thin. |
| 1/4 |
c |
Fish Sauce. |
| 3 |
tb |
Lime Juice. |
| 1 |
tb |
Sugar. |
|
|
Cilantro, Chopped. |
|
|
Thai Hot Chilli Peppers. |
INSTRUCTIONS
* Either use canned coconut milk or use 2-1/4 pounds of grated coconut
(fresh) with 7 cups of hot water to make the required amount of coconut
milk. Debone the chicken, and cut up the meat into bite size pieces. Cut up
the bones into chunks. Simmer the chicken bone in coconut milk over low to
medium heat for approximately 1/2 hour. Remove the bones and add the cut up
chicken meat and sliced galanga. Place the lid back on the pot and continue
to simmer over low heat for another 20 minutes. Remove from heat and season
to tastes with fish sauce, lime juice, and sugar. Serve with chopped
cilantro and crushed hot peppers sprinkled on top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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