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Receta Tom Khing Kai Gingery Chicken Soup
by Global Cookbook

Tom Khing Kai Gingery Chicken Soup
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Ingredientes

  • 2 c. chicken cut into bite sized pcs
  • 4 c. chicken stock
  • 2 stalk lemon grass, bruised
  • 2 x " kaffir" lime leaves, ( lime zest OK)
  • 1 bn cilantro, leaves and roots, minced
  • 1 Tbsp. prik ki nu (green birdseye chiles), thinly sliced
  • 1 Tbsp. prik haeng (dry red chilies), crushed
  •     the juice 3 or possibly 4 limes
  • 3 Tbsp. sliced bamboo shoots
  • 2 Tbsp. fish sauce, up to 3
  • 2 Tbsp. shallots, thinly sliced
  • 1 Tbsp. kratiem, (garlic), chopped
  • 1 Tbsp. khing, (fresh ginger), minc
  • 1 Tbsp. kha, (fresh galangal)
  •     prik thai, chopped
  •     freshly grnd black pepper, to taste

Direcciones

  1. Heat a wok dry, and hot the dry chilies, then crumble them. Add in a little oil to the wok, and saute/fry the chilies, ginger, galangal, shallots and garlic, till aromatic.
  2. In a medium sauce pan, bring the stock to a boil, add in the sauteed ingredients, and the fish sauce and lime juice, and taste for balance, then add in the remaining ingredients, and bring back to the boil before adding the chicken.
  3. After about 1 minute taste for the balance of spices again, and then serve when the chicken is just cooked.