Thom Ka Chicken (Not Authentic) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Make as soup, or serve over rice. Altered to use ingredients that are easier to find in US. Ingredients:
2 4 oz+raw boneless skinless chicken breasts |
4 oz (1 package) crimini mushrooms |
75 g (1 medium root) ginger or galangal |
0.5 fruit lime |
5 leaves kefir lime leaves |
1 1/2 c (3/4 can) coconut milk |
1/2 c (1 stalk) fresh lemongrass |
2 tablespoons butter |
1 tsp red pepper flakes |
Directions:
1. Chop the lemongrass, or use dried. Chop or macerate the kefir lime leaves and slice the ginger/galangal. Zest the entire lime, and either juice about half of the lime or get a bottle of lime juice.
2. In sauce pan over medium heat, melt butter. Immediately add ginger, kefir lime leaves, and lemongrass. Saute covered until slightly browned, ginger is as tender as possible, and everything smells amazing.
3. Meanwhile, cut the chicken into cubes and slice or dice the mushrooms.
4. Add mushrooms, lime zest, and chicken. Saute until brown.
5. Add coconut milk, water if desired, and red pepper to taste. Bring to a boil.
6. Simmer for ~5 mins. Add lemon juice to taste, if desired.
|
|