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Ingredients
- 1 lb boneless chicken cut into thin slices
- 1 can of coconut milk lite or regular
- 1 can 14.5 oz of chicken broth
- 1 envelope of A Taste of Thai Coconut Ginger Soup Base
- 1 1/2 cups sliced mushrooms
- 1/4 cup of lime juice 2 large limes
- 2 TBSP of red curry paste
- 2 TSP of hot chili pepper oil
- 4 stems of cliantro leaves only
Instructions
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In a medium size saucepan, combine the Coconut Ginger Soup Base with the coconut milk and red curry paste over high heat
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Bring to a boil
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Once boiling add chicken, returning to a boil
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Cook for 3 minutes, stirring every so often until chickem is fully cooked
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Add chicken broth, hot chili pepper oil, lime juice and mushrooms and return to a boil
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Remove from heat and garnish with cilantro and serve
Recipe soup: glitterandgraze
source https://www.abellkitchen.com/2018/12/tom-kha-gai-coconut-chicken-soup-recipe.html
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