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Chicken in Coconut Milk Soup - Gai Tom Kha
Kategorie:
Anzahl: 6 servings
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4
1 1/2
3
6
4
1
4
5
4
2
2
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cups
cup
große
Essl.
Essl.
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Coconut milk
Chicken stock
Pieces dried galangal, or:
Pieces fresh Galangal
Stalks fresh Lemon Grass
-bruised, cut into 2-inch
-lengths
Whole boned chicken breast
-cut into 1/2-in pieces
Fish sauce, Nam Pla
Kaffir Makrut lime leaves
Fresh Serrano chiles
-sliced into rounds
Fresh limes, juiced
Fresh coriander leaves
-(chopped)
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IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon
grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard
galangal and lemon grass. Return stock to a boil, add chicken and reduce to
a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and
chiles. Stir in lime juice. Garnish with more chiles to taste and coriander
leaves. Serve hot.
JOYCE JÜ - PRODIGY GÜST CHEFS COOKBOOK
Stichworte: Thai, Chicken, Soups
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