| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | Thai | China, Soups/stews, Archived | 1 | Servings |
INGREDIENTS
| 8 | oz | Chicken; * see note |
| 5 | Thin slices galanga; siamese | |
| 2 | Fresh lemon grass; 1" pieces | |
| 5 | sm | Green chilies; crushed |
| 7 | Kaffir lime leaves; shredded | |
| 12 | Cilantro sprigs; shredded | |
| 2 | Green onions; finely chop | |
| 2 | c | Coconut milk |
| 2 | c | Chicken broth |
| 1/4 | c | Fish sauce |
| 1/4 | c | Lime juice |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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