14 fl chicken broth
14 fl coconut milk
2 chicken breast half, skinned, boned, & cut int
2 chicken thigh, skinned, boned, & cut int
3 scallion, sliced
1/2 medium onion, yellow, chopped
3 slice ginger, fresh
2 lemon grass, stalk, sliced or
1/2 tsp lemon peel, dried
1/2 tsp red pepper flakes, dried
2 tbsp cilantro, coarsely chopped
10 oz straw mushrooms, canned, drained
1 zest of one lemon
1 1/2 cup milk
3 tbsp nam pla
1 cilantro sprigs, garnish
A Recipe for
Thai-Style Chicken-Coconut Milk Soup
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This Recipe for Thai-Style Chicken-Coconut Milk Soup is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai-Style Chicken-Coconut Milk Soup from the recipe cookbook of Recipes-to-go (Asian)
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In a large saucepan, whisk together the chicken broth and coconut
milk. Add the chicken strips, scallions, yellow onion, and ginger and
heat to just below boiling. Lower the heat and simmer 15 to 20
minutes until the chicken is opaque and tender.
Add the lemon grass, pepper flakes, cilantro, mushrooms, and zest.
Cook five minutes more. Add the milk and cook 10 minutes more until
heated through. Stir in the fish sauce, garnish with cilantro, and
serve.
Serves: 6
Thai-Style Chicken-Coconut Milk Soup Recipe brought to you by Recipes To-Go