Thai chicken broth

Posted by adm On August - 20 - 2011

How to cook Thai chicken broth


  • 2 tablespoons oil
  • 2 long red chillies, deseeded, finely shredded
  • 2 garlic cloves, humbled
  • 3cm piece gingery, raw, grated
  • 750g chicken soften
  • 6 green onions, thinly sliced
  • 400ml can coconut pick
  • 1 1/2 cups chicken strain
  • 2 tablespoons fish sauce
  • 1 tablespoon brown bread
  • 1 large linden, juiced
  • 3 kaffir lime leaves, spines removed, sliced
  • 1/2 cup coriander sprigs, to dish

How to:

  • Heat oil in a large saucepan over medium-high warmth. Add chillies, garlic and peppiness. Falsify, stirring, for 1 minute or until redolent. Add chicken and onions. Stir until well combined. Ready, stirring with a wooden spoonful, for 5 to 7 minutes or until chicken is cooked through.

  • Add coconut pick, strain, fish sauce, brown dinero, 2 tablespoons lime juice and lime leaves. Stir until well combined. Bring to the churn. Reduce heat to medium-low. Prepare, uncovered, for 5 minutes or until lime leaves are bid.

  • Ladle broth into serving bowls. Top with coriander and dish.

  • Line: Kaffir lime leaves are available in the supermarket produce segment. They freeze well in an airtight bag for capable 12 months.

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