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Ingredientes
- 4 c. Med coconut lowfat milk
- 1 1/2 c. Chicken stock
- 3 piece dry galangal, (Siamese Ginger) (quarter-sized pcs)
- 6 x :Pcs fresh Galangal
- 4 stalk fresh Lemon Grass bruised, cut into 2-in lengths
- 1 lrg Whole boned chicken breast cut into 1/2-in pcs
- 4 Tbsp. Fish sauce, Nam Pla
- 5 x Kaffir makrut lime leaves (Fresh) (if available)
- 4 x Fresh serrano chiles sliced into rounds
- 2 x Fresh limes, juiced
- 2 Tbsp. Fresh coriander leaves (minced)
Direcciones
- IN A SAUCEPAN, bring the coconut lowfat milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 min. Strain stock; throw away galangal and lemon grass. Return stock to a boil, add in chicken and reduce to a simmer till tender (about 2 min). Add in fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 101 | 64% |
| Total Fat 11.85g | 15% |
| Saturated Fat 8.89g | 36% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 1041mg | 43% |
| Potassium 284mg | 8% |
| Total Carbs 8.06g | 2% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.63g | 2% |
| Protein 7.37g | 12% |
