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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Thai Chicken and Coconut Milk Soup - Easy Recipe

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This recipe for Thai Chicken and Coconut Milk Soup - Easy is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice - cook as usual
900 ml chicken broth
1 stalk lemon grass
½ inch gingerroot, sliced
1 lb chicken breast
1½ cups mushrooms, sliced
1 cup frozen peas
2 T fish sauce
1 T brown sugar
1 tsp red curry past
1 can coconut milk
⅓ cup cilantro, chopped
2 T lime juice
Directions:
Directions:
1. In large pot, simmer broth, lemongrass, ginger. Stir in chicken, mushrooms and peas, cook over medium heat until chicken is no longer pink, about 4-5 minutes.
2. In small bowl, whisk together fish sauce, brown sugar and red curry paste. Stir into pot, add coconut milk, simmer until hot, about 3 minutes. Discard lemongrass and ginger.
3. Stir in cilantro and lime juice. Serve over rice.

 

 

 

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