INFO
A quick and delicious Thai soup.
Details
Ingredients
- 1 can of Coconut Milk
- 2 cans of Chicken Broth
- 1-2 Inches of Fresh Ginger
- 1 Stalk of Fresh Lemon Grass
- 1 Lb of Chicken Tender
- 1 cup of Straw Mushrooms (Oyster do just fine)
- 1 Lime juiced
- 2 of Serrano hot pepper
- 1 Tbsp of Thai Fish Sauce
- 1 Tsp of sugar
- 1 Tsp of Red Thai Chili Paste
- 1/4 of a cup of Fresh Basil leaves
- 1/4 of a cup of Fresh Cilantro
Method
- Cut the lemon grass in 1-2 in pieces, you can wrap it into cheese cloth to make it easier to remove
- Slice the chicken tenders in pieces, not too thick
- Slice the mushrooms
- Peel & slice the ginger
- Slice the cilantro and basil
- In a medium saucepan, combine the coconut milk, Chicken Broth, ginger and lemongrass and bring to a boil
- Add the chicken, mushrooms, sugar, lime juice, hot pepper, chili paste and fish sauce into the mixture
- Turn up the heat a few seconds to bring back the temperature up, then reduce the heat to simmer until the chicken properly cooked. Should take about 10 minutes
- Discard the lemongrass (this is where the cheese cloth make it easy)
- Serve in bowls with the Basil and cilantro as garnish
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn |
| Cooking Time | 15-20 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |