Servings: 6
Ingredients
- 4 c. Med coconut lowfat milk
- 1 1/2 c. Chicken stock
- 3 piece dry galangal, (Siamese Ginger) (quarter-sized pcs)
- 6 x :Pcs fresh Galangal
- 4 stalk fresh Lemon Grass bruised, cut into 2-in lengths
- 1 lrg Whole boned chicken breast cut into 1/2-in pcs
- 4 Tbsp. Fish sauce, Nam Pla
- 5 x Kaffir makrut lime leaves (Fresh) (if available)
- 4 x Fresh serrano chiles sliced into rounds
- 2 x Fresh limes, juiced
- 2 Tbsp. Fresh coriander leaves (minced)
Directions
- IN A SAUCEPAN, bring the coconut lowfat milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 min. Strain stock; throw away galangal and lemon grass. Return stock to a boil, add in chicken and reduce to a simmer till tender (about 2 min). Add in fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 146g | |
Recipe makes 6 servings | |
Calories 158 | |
Calories from Fat 101 | 64% |
Total Fat 11.85g | 15% |
Saturated Fat 8.89g | 36% |
Trans Fat 0.03g | |
Cholesterol 15mg | 5% |
Sodium 1041mg | 43% |
Potassium 284mg | 8% |
Total Carbs 8.06g | 2% |
Dietary Fiber 4.1g | 14% |
Sugars 2.63g | 2% |
Protein 7.37g | 12% |
Advertisement
Advertisement