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レシピ
材料・調味料 (3 人分)
- sodium free chicken stock
- 3 cups
- boneless skinless chicken breasts
- 1lb. cut into bite size pieces across the grain
- fresh or canned straw/button and oyster mushrooms
- 1/2 lb. (drained if canned)
- lemongrass
- 1 stalk
- fresh red chilies (bird's eye chillies preferably
- 3-4 pcs. (more or less depending on your heat preference)
- fresh galangal
- 2 inch piece (sliced thinly crosswise)
- fresh kaffir lime leaves
- 4-5 pcs.
- limes
- 3-4 pcs.
- fish sauce
- 1/4 cup but have more ready
- fresh cilantro leaves
- 1/2 cup
- full fat coconut milk
- 1 1/2 cup
作り方
- 0
- Put the stock in a shallow saucepan. Bring to a boil and reduce it over medium heat until the liquid measures half it's original volume.
- 1
- Cut the straw, oyster and button mushrooms in halves. (any meaty mild flavour mushrooms will do except shitake which can be a bit strong tasting and it can change the flavour profile of this dish, and not in a good way).
- 2
- Cut the lemongrass stalk into 1 inch pieces and smash them with the side of a large chinese cleaver or with a pestle. This will help in releasing all those flavours. Set aside.
- 3
- Do to the chillies what you just did with the lemongrass. Set aside.
- 4
- Remobe the stems and the tough veins that run through the middle of kaffir lime leaves, and tear them up into small pieces, or bruise them a little. Set aside.
- 5
- Juice 2 limes. Set aside. (always have more ready, you may need to adjust the taste or the acidity.
- 6
- Put the coconut milk into a pot, followed by the concentrated chicken stock, kaffir lime leaves, lemongrass pieces, and galangal slices.
- 7
- Bring the mixture slowly between 160-180F slightly below a simmer, allowing the herbs to infuse the liquid for about 1 minute.
- 8
- Keeping the temperature steady, slowly add in the mushrooms and.the chicken pieces to the liquid. Make sure to keep the temperature steady.
- 9
- Stir gently to ensure the chicken pieces are evenly cooked. (If you want more liquid, you may add more warm plain water or unconcentrated broth). Once the chicken are cooked, throw in the chilies and remove the pot immediately from the heat.
- 10
- Add the juice of 2 limes and season with fish sauce. Stir and taste. The soup should be predominantly sour, followed by salty. The sweetness comes from natural sugar in the coconut milk.
- 11
- Stir in the cilantro leaves and serve the soup with Jasmine rice as an entree.
みんなの投稿 (1)
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RinaSimple and satisfying herby soup.
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もぐもぐ! (42)
いま人気のレシピと料理写真
