Shirley's Recipes

October 28, 2016, at 03:52 PM by 67.42.220.183 -

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December 01, 2015, at 04:34 PM by 67.42.222.128 -

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November 30, 2015, at 08:35 PM by Mourad - Comment added

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January 20, 2013, at 09:17 PM by 208.151.246.21 -

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January 05, 2013, at 12:45 AM by 208.151.246.21 -

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1 (5 ounce) can coconut cream\\

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1 tablespoon Thai or Vietnamese fish sauce
1 teaspoon granulated sugar
1 teaspoon Thai chile paste
Fresh basil
Fresh cilantro

In a medium saucepan, combine chicken broth, coconut milk and galangal or ginger. Add lemongrass. Bring to a boil over high heat. Add chicken pieces, mushrooms, Keffir leaves, lime juice, fish sauce, sugar and chile paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish with basil and cilantro.

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1 tablespoon Thai or Vietnamese fish sauce, or to taste
1 teaspoon Thai chile paste, or to taste
Fresh basil, chopped
Fresh cilantro, chopped

In a medium saucepan, combine chicken broth, coconut milk, coconut cream and galangal or ginger. Add lemongrass. Bring to a boil over high heat. Add chicken pieces, mushrooms, Keffir leaves, lime juice, fish sauce and chile paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish with basil and cilantro.

December 24, 2012, at 09:20 PM by 208.151.246.21 -

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Prep. Time: :30\

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Prep. Time: :30\\

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4 Keffir (lime)leaves, shredded\\

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4 Keffir (lime) leaves, shredded\\

December 24, 2012, at 09:19 PM by 208.151.246.21 -

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1 x 1 x 3/4-inch cube galangal or fresh ginger, sliced into 6 quarter-sized slices\\ 1 stalk lemongrass, cut into 1-inch pieces\\ 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces\\

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1 x 1 x 3/4-inch cube galangal or fresh ginger, sliced into 6 quarter-sized slices
1 stalk lemongrass, cut into 1-inch pieces
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces\\

December 24, 2012, at 09:18 PM by 208.151.246.21 -

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Name: Tom Kha Gai Soup
Key Ingredient: chicken
Preparation: slice, boil, simmer
Cuisine: Thai
Source: Sunset Magazine/Leanne Van Horn
Food Group: poultry
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: average
Prep. Time: :30Elasped Time: 1:00
Servings: 4

1 (14 ounce) can low-sodium chicken broth
1 (14 ounce) can coconut milk
1 x 1 x 3/4-inch cube galangal or fresh ginger, sliced into 6 quarter-sized slices\\ 1 stalk lemongrass, cut into 1-inch pieces\\ 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces\\ 1 cup sliced mushrooms
4 Keffir (lime)leaves, shredded
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce
1 teaspoon granulated sugar
1 teaspoon Thai chile paste
Fresh basil
Fresh cilantro

In a medium saucepan, combine chicken broth, coconut milk and galangal or ginger. Add lemongrass. Bring to a boil over high heat. Add chicken pieces, mushrooms, Keffir leaves, lime juice, fish sauce, sugar and chile paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish with basil and cilantro.

Soups.TomKhaGaiSoup History