Our Favorite Chicken And Coconut Soup - Thai Style

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

2 tablespoons fresh ginger (peel and finely mince)

1 cup fresh mushrooms , sliced

1 small onion , sliced vertically to form thin strips

2 tablespoons tom kha paste or tom yum paste

1 clove garlic , finely minced

2 (14 ounce) cans unsweetened coconut milk

3 tablespoons fish sauce

1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)

3 tablespoons fresh lime juice

1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)

1 tomato , chopped

2 tablespoons sugar

1/2 teaspoon red pepper flakes

1-2 boneless skinless chicken breasts , sliced into thin strips

1 tablespoon oil

1 dash Asian chili sauce (I use Sriracha brand)

2 tablespoons Thai red curry paste (I use Maesri brand)

6 cups chicken stock

cilantro leaf (to garnish)

You might also like

Vietnamese-Style Spring Rolls With Shrimp
Love and Olive Oil
Hot Stuff: Harold Dieterle's Thai-Style Fried C...
Food Republic
Thai-Style Chicken Legs
smitten kitchen
Cambodian-Style Spring Rolls
Thai-style Salmon Chowder with Crispy Salmon Skin
Not Without Salt
Thai-Style Eggplant Salad Recipe
Food Republic
Bharwan Baigan (Indian Style Stuffed Eggplants)
Indian Simmer
Shrimp With Fresh Basil, Thai Style
Farmgirl Gourmet
Som Tam-Style Broccoli
Big Girls Small Kitchen
Indonesian-Style Grilled Eggplant With Spicy Pe...
Love and Olive Oil