Ingredients
* 3 cups coconut milk
* 2 cups water
* 1/2 pound skinless, boneless chicken breast halves - cut into thin strips
* 3 tablespoons minced fresh ginger root
* 2 tablespoons fish sauce, or to taste
* 1/4 cup fresh lime juice
* 2 tablespoons sliced green onions
* 1 tablespoon chopped fresh cilantro
Directions
1. Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.
Ingredients:
4 cups of water
2 lbs. of chicken thighs or breast
2-3 pcs fresh or dried galangal slices
2 pcs of fresh lemon grass stalks
1 clove of garlic
A pinch of tamarind paste
Fish sauce to taste (Golden Boy Brand is preferable)
13.5oz can coconut milk
1 tablespoon Thai thin soy sauce (Dragonfly brand)
2 slices of white onion
3-4 pcs of Thai fresh chiles ("prik kee noo")
Preparation:
Boil galangal, lemon grass, garlic, and tamarind in 1 cup of water to bring out the flavor for 2-3 minutes.
Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces(best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. The bones give a richer flavor.)
Add chicken to the remaining boiling water and boil for another 8 minutes until cooked through.
Add 13.5oz can coconut milk. Bring to a boil again and boil for another 3 minutes.
Add 1 tablespoon of Thai fish sauce ("Nam Pla"), 1 tablespoon Thai thin soy sauce (Dragonfly brand), 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles ("prik kee noo"). Bring to a final boil for one minute. Remove from heat and serve over jasmine rice. Add fish sauce to taste.
If fish sauce is not available sea salt is also very good. Thin soy is optional also. Serve over jasmine rice.
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Servings: Makes 4 servings
Ingredients
6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
Preparation
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
Nutritional Information
Nutritional analysis per serving: 317 calories, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein
