Kai tom ka (chicken and coconut soup)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Button mushrooms |
| 5 | ounces | Skinless chicken breast |
| 4 | Soup bowls of chicken stock | |
| 1 | Stalk lemon grass | |
| 1 | Inch lanquas | |
| ½ | can | Coconut milk |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Light brown sugar |
| 5 | Lime leaves | |
| 1 | Lime; juice of | |
| 1 | Chilli | |
| 5 | Basil leaves | |
Directions
Slice the chicken breast, and bash the lemon grass and lanquas. Slice the lime leaves.
To boiling chicken stock add salt, lemon grass, lanquas, sugar, lime juice, sliced chicken breast, and the lime and basil leaves. Lastly add the coconut milk.
Serve in bowls, garnished with chilli.
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