Thai Chicken Coconut Soup |
 |
| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| |
Ingredients:
| 4 |
cans |
coconut milk -- (make sure its the unsweetened kind) |
| 3 |
tablespoons |
chopped scallions |
| 3 |
teaspoons |
lemon grass |
| 1 |
tablespoons |
cilantro |
| 1 |
piece |
tofu -- cubed small |
| 1 |
medium |
chicken -- cubed to bite size pieces |
| 1 |
bunch |
mushrooms |
| 1 |
medium |
carrot -- grated |
| 8 |
medium |
juice from loads of limes -- 8 or so |
| 2 |
medium |
serrano chillies pepper -- fresh but powdered will do |
| 1 |
teaspoon |
galanga powder |
|
| |
Preparation:
Heat the coconut milk in a pot. Add everything else. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of spicyness |
| |
Nutritional Information:
561 Calories (kcal); 57g Total Fat; (85% calories from fat); 6g Protein; 15g Carbohydrate; 0mg Cholesterol; 43mg Sodium |