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Ingredientes
- 2/3 c. fresh lime juice
- 1/3 c. fish sauce (nam pla*)
- 1 Tbsp. sugar
- 2 tsp Thai roasted chili paste* in oil or possibly chili-garlic sauce*
- 3/4 c. canned low-salt chicken broth
- 1Â 1/2 lb grnd chicken
- 1 c. thinly sliced green onions
- 3/4 c. thinly sliced shallots
- 3 Tbsp. chopped fresh lemongrass*
- 1 Tbsp. thinly sliced Thai chilies* or possibly serrano chilies
- 1/2 c. minced fresh cilantro leaves
- 1/3 c. minced fresh mint leaves
- 2 sm heads Boston lettuce, separated into leaves
Direcciones
- *Available at Asian markets and some supermarkets nationwide.
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add in chicken. Simmer till cooked through, breaking up meat with spoon, about 8 min. Add in green onions and next 3 ingredients. Stir till vegetables are tender and most of liquid has evaporated, about 4 min. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into lettuce leaves; serve.
- Serves 6.
- Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 85 | 41% |
| Total Fat 9.47g | 12% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.08g | |
| Cholesterol 98mg | 33% |
| Sodium 1333mg | 56% |
| Potassium 839mg | 24% |
| Total Carbs 10.18g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.85g | 3% |
| Protein 22.24g | 36% |
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