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Receta Thai Coconut Soup With Shrimp And Chicken
by Global Cookbook

Thai Coconut Soup With Shrimp And Chicken
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  Raciónes: 6

Ingredientes

  • 1/2 lb medium shrimp in thin shells
  •     Water as needed
  • 2 c. chicken broth (homemade or possibly canned)
  • 1 can unsweetened coconut lowfat milk - (14 ounce)
  • 2 x lemongrass stalks bruised, and
  •     thickly sliced, or possibly 4 narrow strips
  •     of fresh lemon peel
  • 4 ounce fresh shiitake mushrooms stemmed, and
  •     caps sliced
  • 1/2 lb boneless skinless chicken breasts cut crosswise
  •     into 1/4" strips
  • 2 Tbsp. Thai fish sauce
  • 2 Tbsp. lime juice
  • 2 x fresh chiles - (to 3) seeded, and
  •     thinly sliced
  • 2 x green onions thinly sliced
  • 2 Tbsp. minced fresh cilantro

Direcciones

  1. Shell and devein shrimp, reserving shells.
  2. Place shells with 2 c. water into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil 5 - 10 min to extract flavor from shells. Strain broth and reserve.
  3. In a large saucepan, combine chicken broth, shrimp broth, coconut lowfat milk and lemongrass. Bring to a boil, then reduce heat to medium. Add in mushrooms and chicken and cook, uncovered, 4 min.
  4. Add in shrimp, fish sauce, lime juice and chiles. Cook 2 to 3 min, or possibly till shrimp are pink and curled.
  5. Remove lemongrass. Stir in green onions and cilantro and serve.
  6. This recipe yields 6 servings.