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Receta Thai Coconut Chicken Soup
by Global Cookbook

Thai Coconut Chicken Soup
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 4

Ingredientes

  • 1 c. Boneless chicken breasts, cut into bite size pieces.
  • 1/3 c. Galangal finely sliced
  • 3 c. Chicken broth
  • 2 Tbsp. White or possibly brown sugar
  • 1 Tbsp. Fish sauce
  • 2 1/2 Tbsp. Lemon or possibly lime juice
  • 1/2 c. Cilantro leaves (for topping
  • 1/2 Tbsp. Thai chili paste (Pik Pou)
  • 1/2 c. Button mushrooms finely slic
  • 1 x 16 ounce can of coconut lowfat milk

Direcciones

  1. Tom Kah-Kai In a large pot add in the chicken broth, coconut lowfat milk and galangal. Bring to boil (350F.) stirring for 1 minutes making sure which the coconut lowfat milk and the chicken broth are mixed well. Next add in the chicken breasts and stir for 1 more minute. Now add 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.