P
Pete Romfh
Guest
Request From: "Sherry Cantua" <[email protected]>
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
--
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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 [email protected].
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/