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Warning: Illegal string offset 'region' in /home/chefde5/wefacecook.com/header_recipe_13avril2021.php on line 435 Thai chicken lemon grass coconut soup -tom kai A recipe from <a href="https://www.wefacecook.com/international/cuisine/Thailand">Thailand</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor.
Thai chicken lemon grass coconut soup -tom kai | wefacecook.com
Thai chicken lemon grass coconut soup -tom kai | wefacecook.com
¼ lb (125 g) fresh shiitake or button mushrooms,thinly sliced
3 green onions, thinly sliced
1 lime, cut into wedges
½ cup (125 mL) Thai basil leaves or cilantro sprigs for garnish
Preparation
1
Place onion, lemon grass, lime leaves, ginger and galangal in a large pot.
Pour in broth.Bring to a boil over medium-high heat. Reduceheat so broth is simmering. Simmer until very flavourful, 20 minutes. Strain into a bowl.
2
Pour broth back into pot. Stir in coconutmilk. Bring to a gentle boil over medium-highheat. Stir in fish sauce.
Taste and add sugar,if you like.
3
Meanwhile, thinly slice chicken and red pepper into bite-sized pieces. Sprinkle chicken with salt.
When broth is gently boiling, stir in chicken, peppers, mushrooms and green onions. Bring back to a gentle simmer.
Gently simmer, stirring frequently until chicken is cooked through and vegetables soften, 2 to 5 minutes.
Do not vigorously boil. Divide between bowls. Squeeze a wedge of lime into each.
Serve garnished with basil.
