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Spicy Thai Chicken Soup
Request From: "Sherry Cantua" >
I love Thai flavors with chicken. I would appreciate any recipes. Thanks Spicy Thai Chicken Soup (Tom Kha Kai) Spicy, salty, and tangy blend together in the classic Thai tradition. Recipe By: Pete Romfh Serving Size: 4 Cuisine: Thai Main Ingredient: Chicken Categories: Diabetic, Low Carb, Soup, Side Dish 16 ounces Chicken stock ; or broth 2 medium kaffir lime leaves ; rolled to release the flavour 1 ounce lemon grass (citronella) ; bruised to release flavor 1 tablespoon galangal ; "kha" sliced thinly (Ginger will subsitute) 4 tablespoons fish sauce ; or to taste 2 tablespoons lime juice ; or to taste 4 ounces chicken breast ; cut into bite size 5 oz coconut milk 8 small Thai Chillies ; slightly crushed 1 tablespoon cilantro leaves ; - for garnish Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and lime juice. Stir thoroughly and, bring to a boil. Add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). Note that the number of red chillies is a personal choice. It can be as few as half a chilli per diner to as many as 8-10 per diner but the dish should retain a balance of flavours and not be overwhelmed by the chillies. Personally I would suggest about 8-12 chillies for this recipe. Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (Jasmine) rice, or together with a Thai meal. This quantity serves 4 with other food, but is probably only enough for two if eaten separately. Colonel Ian F. Khuntilanont - Philpott Vongchavalitkul University, Korat 30000, Thailand -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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