Ingredients
-
1
-
1
-
1
-
3
-
3/4
-
1
-
4
-
1
-
3
-
3
-
1
-
1
-
1
-
1/4
-
Directions
Chicken and Coconut Soup (Thailand), This recipe comes from the 2005 cookbook, The Best Recipes in the World , Yummy! I’m sitting and enjoying this soup as I write the review, and I have to keep stopping to take another bite This has my favorite Thai flavors- coconut milk, lime juice, and fish sauce; which makes this taste just like my favorite curry I love how the gentle poaching leaves the chicken so moist and tender; and how the pepper flake gives a gentle bite to the creaminess of the coconut milk I found that I didn’t need any extra salt or pepper, the fish sauce added enough salt for my taste This is perfect as is; if I felt the need for more vegetables in my meal, I’d add a few sliced snow peas, but otherwise, just perfect Thanks for a lovely lunch!
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Steps
|
1
Done
|
In a Large Saucepan, Combine Coconut Milk & Chicken Stock, Bringing to a Boil Over Medium-High Heat. Lower the Heat, Add the Chicken Pieces & Simmer About 10 Minutes or Until Cooked Through. Remove Chicken With a Slotted Spoon & Set Aside. |
|
2
Done
|
Add Lemongrass, Ginger, Chile & Lime Leaves & Simmer For 15 Minutes. |
|
3
Done
|
Remove Larger Pieces of Spices With a Slotted Spoon, Then Return the Chicken to the Saucepan, Along With the Mushrooms & Heat Through, About 3 Minutes. |
|
4
Done
|
Turn Off the Heat & Stir in the Fish Sauce, Lime Juice & Sugar, Then Season With Salt & Pepper, Before Garnishing With the Cilantro, If Desired. |
