LOCATION: Recipes >> Asian >> Coconut-Chicken Soup (Tom Kha Gai)
|
 |
|
Coconut-Chicken Soup (Tom Kha Gai)
|
|
|
|
1 qt chicken stock
1 qt coconut milk, unsweetened
1 lb chicken thigh, skinless, cut in 1" pieces
4 whole green onions, sliced, with tops
13 oz can straw mushrooms or 8 oz fresh mushrooms, sliced
1 tsp fresh ginger, grated
1 tsp dried cilantro
4 tbsps fish sauce
1 tbsp lemon or lime juice
red chiles or red cayenne pepper, to taste, seeded and minced
1 tsp black pepper
Combine chicken broth and coconut milk in a large saucepan. Bring
to a boil. While broth is cooking, slice chicken breasts into
strips approximately 1/2-inch x 1/2-inch x 2-inches long. Slice
green onions, including tops. Slice mushrooms, if using fresh
mushrooms. Seed and mince chiles, if using them. When broth boils,
reduce heat to a simmer. Add chicken and all remaining ingredients.
Simmer gently for 15 - 20 minutes.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
Taste:  |
Ease of Prep: |
Appearance:  |
Write an ON-LINE REVIEW and share your thoughts with others.
6 of 9 people found the following review helpful:
| Taste: |
Ease of Prep: |
Appearance: |
Amazing, August 10, 2004 - 01:55 AM
Reviewer: Anonymous from Antartica
Just try it.....and see
Was this review helpful to you?
Yes
No
|
|
