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Features for "Thai Chicken Coconut Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Thai Chicken Coconut Soup" (Click here for measurement conversion) 4 cans Coconut Milk (make sure it’s the unsweetened kind)
3 Tablespoons chopped Scallions
3 teaspoons Lemon grass
Cilantro, (preferably fresh), optional
Tofu, cubed small
chicken, cubed to bite size pieces
Mushrooms
1 Carrot, grated
Juice from loads of Limes, 8 or so
Serrano Chillies
1 teaspoon Galanga powder
Method for "Thai Chicken Coconut Soup"
Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes). Taste to see if it needs more limes (it always does) or more hot peppers.
Comments
Serves: 4
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