Shirley's Recipes

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!!!!![[~FastinOnline]] &mdash; [-28 October 2016, 01:58-]
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!!!!![[~Mourad]] &mdash; [-30 November 2015, 12:35-]
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So, as I was busy making the cream chesee wontons to go with this... I set my husband to making this. He did all kinds of things wrong before I could catch him: grated the ginger instead of cutting into pieces, zested the lime rather than shaving the nice peels you have in your photo - nothing major, but I was a little worried. Especially about the lime zesting due to previous comments from another poster above. He ruined nothing. :) It all came out fine. And, you're right, the rice does add a nice touch. Makes it a little more hearty. The flavor was just like the coconut & lime goodness I have had at our local Thai restaurant. We were watching our 6 year old cousin tonight and she even enjoyed it! As for the lemongrass, I believe he used about a half tablespoon - we both decided we could add more if it needed it, but couldn't take it out. Was perfect. Thanks again for another great recipe. You're amazing.
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!!!!![[~Sunil]] &mdash; [-18 January 2013, 21:19-]
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1 (5 ounce) can coconut cream\\

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.

Prep. Time: :30\\

4 Keffir (lime) leaves, shredded\\

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\\

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: :30\
Elasped 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.