Chicken Coconut Soup Lemongrass Ginger

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Set aside. Step 2. In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.

4 cups chicken broth; 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger; 1 large lemongrass stalk, cut into 2-inch pieces, crushed; 16 fresh kaffir.

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4 pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a.

Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.

Thai coconut chicken soup takes the goodness of chicken soup to a new level with coconut milk, spicy curry, nutritious veggies and a delicious broth.
//thai coconut chicken soup with lemongrass red curry ginger and lime//
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Camera Canon EOS DIGITAL REBEL XTi

Focal length 18 mm

Aperture f/6.3

Shutter 1/100 s

ISO 800

Date

September 2018