Thai coconut chicken soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boneless chicken breasts, cut into bite size pcs. |
| ⅓ | cup | Galangal finely sliced |
| 3 | cups | Chicken broth |
| 2 | tablespoons | White or brown sugar |
| 1 | tablespoon | Fish sauce |
| 2½ | tablespoon | Lemon or lime juice |
| ½ | cup | Cilantro leaves (for topping |
| ½ | tablespoon | Thai chili paste (Pik Pou) |
| ½ | cup | Button mushrooms finely slic |
| 1 | 16 oz can of coconut milk | |
Directions
*Tom Kah-Kai In a large pot add the chicken broth, coconut milk and galangal. Bring to boil (350F.) stirring for 1 min making sure that the coconut milk and the chicken broth are mixed well. Next add the chicken breasts and stir for 1 more minute. Now add in the remaining ingredients and stir for 1 more minute. Remove the soup from the heat and pour into individual soup bowls and topping with the cilantro leaves. If you want your soup spicier, top with sliced serrano chilies. Posted by Alex Williamson. MM:MK VMXV03A.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini