| 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
A Message from our Provider:
“God is waiting for you”