Это предварительный просмотр рецепта "Chicken And Galingale Soup With Coconut Milk".

• Click here to print
• или вернитесь к рецепту Chicken And Galingale Soup With Coconut Milk.

Рецепт Chicken And Galingale Soup With Coconut Milk

by Global Cookbook

Ингредиенты

2 lrg Chicken breasts, on the bone 1 1/4 lt Cool water, (2 pints) 4 x Lemon grass, washed and bruised 10 x Cm, (4 inch) piece of galingale, peeled and sliced 4 x Kaffir lime leaves 3 x Shallots or possibly 1 medium-size onion, sliced

3 sm Dry red chillies 125 gm Fresh shiitake or possibly oyster mushrooms, sliced thinly (4oz) 4 Tbsp. Lime juice or possibly lemon juice 1 Tbsp. Fish sauce A large healthy pinch of chilli pwdr 1 x 125 millilit coconut lowfat milk, (4 fl ounce) 3 Tbsp. Minced fresh basil Salt to taste

Инструкции

1. Put all the ingredients for the stock in a saucepan, boil for 15 min, then take out the chicken breasts.
2. Bone and skin the breasts, slice them thinly and keep them aside. Put the bones and the skin back into the stockpot and continue cooking the stock for 30 min.
3. Strain the stock through a fine sieve into another saucepan. You should have about 900ml (1 1/2 pints). Bring it back to the boil add in the chicken, mushrooms and the rest of the ingredients, except the coconut lowfat milk and basil. Simmer the mix for 3 min, adjust the seasoning, and add in the coconut lowfat milk.
4. Simmer gently for 3 more min stirring most of the time, to prevent the coconut lowfat milk from boiling.
5. Just before serving, put the basil into the very warm soup, to cook it just a little.
6. Serve warm, with the chicken breast and mushrooms divided equally among the soup bowls.

© 2024 CookEatShare