Saturday, April 25, 2020
Coconut milk, lemon grass and fish sauce will captivate your senses in this aromatic Thai soup.
The ingredient of Thai Style Coconut And Chicken Soup
- 1l 4 cups massel chicken style liquid stock
- 2 x 400ml cans coconut milk
- 2 stems buoyant lemon grass cut in 5cm lengths halved lengthways
- 8 blithe kaffir lime leaves with reference to torn
- 4cm piece blithe ginger peeled thinly sliced
- 500g chicken tenderloins thinly sliced diagonally
- 150g button mushrooms thinly sliced
- 60ml 1 4 cup fish sauce
- 1 1 2 tablespoons lively lime juice
- 1 tablespoon finely chopped palm sugar
- 150g snow peas trimmed cut in half crossways
- 65g 1 cup bean sprouts
- 2 green shallots ends trimmed thinly sliced crossways
- 1 3 cup blithe coriander leaves
The Instruction of thai style coconut and chicken soup
- enlarge stock coconut milk lemon grass kaffir lime leaves and ginger in a saucepan exceeding medium low heat simmer covered for 1 hour set aside for 5 minutes to cool slightly
- place a fine sieve beyond a large bowl ladle amassing mix into the sieve and drain discard lemon grass mixture left in the sieve return hoard to saucepan
- place saucepan exceeding medium heat add chicken mushrooms fish sauce lime juice and sugar and cook stirring occasionally for 5 minutes go to snow peas and cook for 1 minute or until snow peas are clever green and painful feeling crisp
- ladle soup among serving bowls top behind bean sprouts shallots and coriander leaves service immediately
Nutritions of Thai Style Coconut And Chicken Soup
calories: 348 223 caloriescalories: 24 grams fat
calories: 20 grams saturated fat
calories: 9 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 24 grams protein
calories: 49 milligrams cholesterol
calories: 1705 83 milligrams sodium
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calories: nutritioninformation