Tom Kha Soup
1 14 ounce can coconut milk
1 14 ounce can chicken broth
6 quarter size slices fresh ginger
1 stalk fresh lemon grass, cut into 1-inch thick pieces
1 pound chicken, cut into 1-inch pieces
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili sauce
¼ cup fresh basil leaves
¼ cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger and lemongrass and bring to a boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar and chili sauce. Reduce heat and simmer until chicken is firm and opaque, 5-10 minutes. Discard lemongrass and ginger. Garnish servings with basil and cilantro.
1 14 ounce can chicken broth
6 quarter size slices fresh ginger
1 stalk fresh lemon grass, cut into 1-inch thick pieces
1 pound chicken, cut into 1-inch pieces
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili sauce
¼ cup fresh basil leaves
¼ cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger and lemongrass and bring to a boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar and chili sauce. Reduce heat and simmer until chicken is firm and opaque, 5-10 minutes. Discard lemongrass and ginger. Garnish servings with basil and cilantro.
THM - S - replace sugar with sugar-free sweetener.
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