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Infuse a simple base of canned chicken broth with authentic Thai flavors of ginger, cilantro, garlic, and lemongrass. Thai fish sauce and sambal oelek are available in the ethnic food aisle at most large supermarkets; both are versatile condiments to keep on hand.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2004

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place ginger, cilantro, garlic, broth, and lemongrass in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Strain the mixture through a sieve over a bowl; discard solids. Return infused broth to pan. Add coconut milk, fish sauce, sambal oelek, chicken, and mushrooms; bring to a boil. Reduce heat, and simmer 10 minutes. Add peas; cook 3 minutes. Remove from heat; stir in basil and lime juice.

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Nutrition Facts

101 calories; calories from fat 26%; fat 2.9g; saturated fat 1.5g; mono fat 0.2g; poly fat 0.3g; protein 12.9g; carbohydrates 5.9g; fiber 1.7g; cholesterol 22mg; iron 1.5mg; sodium 742mg; calcium 17mg.
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