soft eve,for cooking and healthy

Chef Cook Baker Thumbs

1/4 lb chicken breast, thinly sliced tip/trick

1 bunch of green onions

1 bunch cilantro for garnish

1 can coconut milk

1 stalk galanga

6 kaffir leaves, approximate (a.k.a lime leaves)

2 tablespoon chili paste

1 tablespoon tum yum paste

6 tablespoon sugar (**TIP: If soup is too sour, add more sugar)

2 tablespoon salt

1/4 to 1/2 cup lime juice (to taste)

1 tablespoon bullion

1 cup white mushrooms (**TIP: don’t use the mushroom stalk, it will cook toomuch and break)

Directions:

1Cut rinsed lemongrass and galanga into 1-2 inch pieces.

2Place one plus a half of an emplty coconut milk can filled with boiling water in the pot. Add lime leaves, lemongrass, galanga to the pot and boil for one minute.

3Add can of coconut milk to boiling water, fill an empty coconut milk can half way, swirl around cleaning can of remaining coconut milk and add to pot.

4Add 2 tablespoons of chili paste to pot (make sure you get both chili and oil)

5Add 1 teaspoon of tum yum paste to pot, bring to a boil

6Add 2 tablespoons of chili paste to pot (make sure you get both chili and oil)


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