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Receta Spicy Chicken Coconut Soup
by Global Cookbook

Spicy Chicken Coconut Soup
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Ingredientes

  • 2 x Chicken breast halves
  • 1/2 c. Slivered fresh lemon, with peel
  • 3 tsp Fish sauce
  • 1 1/2 tsp Minced warm chile pepper, or possibly to taste
  • 2 x Green onions, thinly sliced, including part of green top
  • 1 1/2 tsp Sugar
  • 4 c. Unsweetened coconut lowfat milk
  • 2 c. Chicken stock
  • 3 tsp Chopped lemon grass or possibly 1 tsp. grated lemon zest
  • 1 c. Whole straw mushrooms
  • 1 tsp Slivered galangal root or possibly ginger root [I prefer galangal, even dry, to ginger, but ginger will do. S.C.]

Direcciones

  1. Place chicken breasts in a pan with just sufficient cool water to cover.
  2. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, till done, about 12 min. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cold to room temperature; remove and throw away skin and bones. Shred meat into bite-sized pcs. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut lowfat milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, till lemon grass is tender, about 15 to 20 min. Add in reserved chicken and lemon mix and heat through, about 3 min.
  3. Serves 6 to 8 as a first course; 4 as a main course.