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A classic Thai coconut soup that is creamy, fragrant, and perfectly balances salty, sour, sweet, and spicy flavors. It is a best-seller in restaurants and surprisingly easy to make at home.
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Prepare herbs and vegetables, crushing the chilies and slicing the galangal and lemongrass. → Boil chicken stock with herbs for 5 minutes to create an aromatic base. → Add chicken, fish sauce, and sugar; cook until the chicken is done. → Add coconut milk and mushrooms, bringing the mixture to a simmer. → Combine the hot soup with lime juice and chili oil in the serving bowl.
Prepare herbs and vegetables, crushing the chilies and slicing the galangal and lemongrass. → Boil chicken stock with herbs for 5 minutes to create an aromatic base. → Add chicken, fish sauce, and sugar; cook until the chicken is done. → Add coconut milk and mushrooms, bringing the mixture to a simmer. → Combine the hot soup with lime juice and chili oil in the serving bowl.
A classic Thai coconut soup that is creamy, fragrant, and perfectly balances salty, sour, sweet, and spicy flavors. It is a best-seller in restaurants and surprisingly easy to make at home.
Prepare the aromatics: thinly slice the lemongrass and galangal. Tear the kaffir lime leaves in half.
Prepare the vegetables: trim the mushrooms, chop the cilantro (separating leaves for garnish and stems for the broth), and thinly slice the green onion.
Prepare the fresh Thai chilies by crushing them with the side of a knife or slicing them.
In a pot, bring the chicken stock (or water) to a boil. Add the lemongrass, galangal, kaffir lime leaves, and cilantro stems. Simmer for 5-6 minutes until fragrant.
Add the chicken breast pieces to the boiling broth. Season with fish sauce and sugar.
Add the lime juice to the serving bowl rather than boiling it in the pot to avoid a bitter taste.
Do not overcook the coconut milk at a high boil for too long, as it can separate and lose its smooth texture.
Fresh herbs (galangal, lemongrass, kaffir lime leaves) provide the best flavor, but dried versions can be used if fresh is unavailable.
Adjust the number of Thai chilies based on your spice preference.
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