From lynnzs@execpc.com Thu Feb 25 17:22:06 1999 Date: 24 Feb 1999 20:30:34 -0700 From: "Lynn Z. Schaeffer" Newsgroups: rec.food.recipes Subject: Thai Coconut Soup Followup-To: rec.food.cooking I have been working on this recipe for several years now, and it is one of my favorite soups! You can substitute shrimp for the chicken if you like. * Exported from MasterCook Mac * Coconut-Chicken Soup (Tom Kha Gai) Recipe By : Lynn Z. Schaeffer Serving Size : 6 Preparation Time :0:40 Categories : Soups and Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt chicken stock 1 qt coconut milk, unsweetened 1 lb chicken thigh, skinless -- cut in 1" pieces 4 whole green onions -- sliced, with tops 1 13 oz. can straw mushrooms -- drained OR 8 ozs fresh mushrooms -- sliced 1 tsp fresh ginger -- grated 1 tsp dried cilantro 4 Tbsp fish sauce 1 Tbsp lemon or lime juice red chiles or red cayenne pepper, to taste -- seeded and minced 1 tsp black pepper Combine chicken broth and coconut milk in a large saucepan. Bring to a boil. While broth is cooking, slice chicken breasts into strips approximately 1/2-inch x 1/2-inch x 2-inches long. Slice green onions, including tops. Slice mushrooms, if using fresh mushrooms. Seed and mince chiles, if using them. When broth boils, reduce heat to a simmer. Add chicken, onions, mushrooms, ginger, cilantro, fish sauce, lemon or lime juice, chiles, and pepper. Simmer gently for 15 - 20 minutes. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 83 Calories; 2g Fat (21% calories from fat); 3g Protein; 13g Carbohydrate; 1 mg Cholesterol; 1471mg Sodium NOTES : This soup's origins are the cuisines of Vietnam and Thailand. It is my own creation and I am quite proud of it! Either white or dark chicken meat can be used, but I feel that dark chicken meat is best, especially when cooking in liquid. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.