Ethan Hunt
07-23-2006, 07:07 AM
http://media.santabanta.com/rec/chickencoconutsoup.jpg
Ingredients:
4 slices Ginger
3 tbsp Fish Sauce
¼ cup Lemon juice
4 cups Chicken stock
1 tsp fresh Lemon zest
1 tbsp Red Chilli paste
2 tbsp light Brown sugar
Grated zest of 1 large Lime
Coriander leaves to garnish
500 gm boneless, skinless Chicken
450 ml unsweetened Coconut Milk
250 gm white Mushrooms, thinly sliced
Method:
In a large sauce pan, combine the chicken stock, ginger, lemon zest (the yellow outer rind of the lemon that contains the fruit's flavor and perfume) and grated lime zest.
Place over medium heat and slowly bring to a boil. Boil for 1 minute.
Reduce heat to low, add the coconut milk, stir to combine and bring to a simmer.
Add the lemon juice, fish sauce, brown sugar and chille paste. Mix well and simmer for 5 minutes.
Add the chicken pieces and simmer until tender, for about 5 to 8 minutes, add the mushrooms and simmer until tender, about 3-4 minute.
Serve in bowls. Garnish with coriander leaves.
Tip: Use long-handled tongs instead of a fork - forks pierce the chicken and allow the flavorful juices to escape.
Ingredients:
4 slices Ginger
3 tbsp Fish Sauce
¼ cup Lemon juice
4 cups Chicken stock
1 tsp fresh Lemon zest
1 tbsp Red Chilli paste
2 tbsp light Brown sugar
Grated zest of 1 large Lime
Coriander leaves to garnish
500 gm boneless, skinless Chicken
450 ml unsweetened Coconut Milk
250 gm white Mushrooms, thinly sliced
Method:
In a large sauce pan, combine the chicken stock, ginger, lemon zest (the yellow outer rind of the lemon that contains the fruit's flavor and perfume) and grated lime zest.
Place over medium heat and slowly bring to a boil. Boil for 1 minute.
Reduce heat to low, add the coconut milk, stir to combine and bring to a simmer.
Add the lemon juice, fish sauce, brown sugar and chille paste. Mix well and simmer for 5 minutes.
Add the chicken pieces and simmer until tender, for about 5 to 8 minutes, add the mushrooms and simmer until tender, about 3-4 minute.
Serve in bowls. Garnish with coriander leaves.
Tip: Use long-handled tongs instead of a fork - forks pierce the chicken and allow the flavorful juices to escape.