Thai Chicken Coconut Soup
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351Recipe for Thai soup Tom Kha Gai with coconut milk and chicken meat.
recipe,photo-recipe,chicken breasts,coconut milk,mushrooms,coriander,Meat soup,,Thai cuisine,Gluten-Free,Lactose-Free
Meat soup
Thai cuisine
Ingredients
Ingredients
| chicken breasts | 1.1 | lb | 500 | grams | |
| coconut milk | 1.1 | cup | 250 | milliliters | |
| coriander | - | ||||
| fish sauce | 2 | tbsp | 2 | tablespoon | |
| galangal | 1 | oz | 25 | grams | |
| lemon grass | 1 | pc | 1 | piece | |
| lemon-juice | 3.25 | tbsp | ½ | decilitre | |
| mushrooms | 5.25 | oz | 150 | grams | |
| spicy chili sauce | 1 | tsp | 1 | teaspoon | |
| sugar granulated | 1 | tbsp | 1 | tablespoon | |
| water | 2.1 | cup | ½ | litre |
Recipe
1.
water 2.1 cup (500 ml) • galangal 1 oz (25 g) • lemon grass 1 pc
Pour water into a pot. Add finely chopped galangal and lemon grass cut lengthwise into 3-4 cm pieces.
2.
chicken breasts 1.1 lb (500 g)
Cut chicken breasts into thin strips across muscle fibers and put them into the pot when water comes to the boil.
3.
coconut milk 1.1 cup (250 ml) • spicy chili sauce 1 tsp • fish sauce 2 tbsp • lemon-juice 3.25 tbsp (50 ml) • sugar granulated 1 tbsp • mushrooms 5.25 oz (150 g)
Add above-mentioned ingredients and cook 10-15 minutes while stirring occasionally.
Bon appetit!
