Thai Grandma Food

0
Seattle Dad 50

"The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. If there is a more popular Thai dish than this one, I don’t know what it could be. And everyone thinks it must be very tough to make, but it couldn’t be easier."

Ingredients

8 servings yields 8 small cups
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Directions

Print
  • Prep

  • Cook

  1. In a medium bowl, toss the chicken with the fish sauce.
  2. In a large pot, combine the stock with the sugar, chile paste, tamarind, ginger, lemongrass and lime leaves and bring to a boil over moderately high heat. Stir in the coconut milk and bring to a simmer. Add the chicken and fish sauce along with the mushrooms and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 3 minutes. Remove from the heat and discard the lime leaves. Stir in the lime juice and chiles. Ladle the soup into bowls, sprinkle with the cilantro and serve.
You might also like

Reviews