- 1/2 cup mushroom cut into matchstick siced pieces
- 1/2 cup carrot cut into matchstick siced pieces
- 1 cup lemongrass, cleaned, sliced in half and then into inch long chunks
- 1 ginger root, peeled and cut into eighths
- handful of cilantro leaves
- 1 lime
- 6 cups chicken stock
- 1 large chicken breast, sliced thin
- 2 cans coconut milk
- 2 Tbsp fish sauce
- 1 Tbsp sugar
- cilantro, lime and avocado for garnish
Start by lightly sauteeing in a large pot the mushroom and carrot in a little oil just to soften them. Then turn heat off.
At the same time in medium pot simmer chicken stock, lemon grass, ginger, cilantro, and lime for 20 minutes.
When the stock has simmered add it and the chicken to the pot with the veggies. Simmer till the chicken is cooked, at least 10 minutes. Then add in the coconut milk, fish sauce and sugar. Simmer for another 10 minutes. Serve with garnish.
At the same time in medium pot simmer chicken stock, lemon grass, ginger, cilantro, and lime for 20 minutes.
When the stock has simmered add it and the chicken to the pot with the veggies. Simmer till the chicken is cooked, at least 10 minutes. Then add in the coconut milk, fish sauce and sugar. Simmer for another 10 minutes. Serve with garnish.
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