Thai coconut bird soup

Thai coconut bird soup

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Thai coconut bird soup

The ingredient of Thai coconut bird soup

  1. 1 litre Massel bird style liquid inventory
  2. 2 x 270ml cans coconut milk
  3. 1 lemongrass stalk, trimmed, bruised, quartered
  4. 8 slices clean galangal
  5. four kaffir lime leaves, torn
  6. 2 small red chillies, halved lengthways
  7. 1 1/2 cups skinless shredded roast bird (see related recipe)
  8. 100g button mushrooms, halved
  9. 1 tablespoon fish sauce
  10. 1/four cup lime juice
  11. 1 tablespoon brown sugar
  12. 1/four cup fresh coriander leaves

The instruction how to make Thai coconut bird soup

  1. Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a huge saucepan. Bring to the boil over medium heat. Reduce warmness to low. Simmer, protected, for 15 mins. Remove lemongrass, lime leaves, galangal and chilli.
  2. Add hen, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to four minutes or till mushroom has softened.
  3. Spoon soup into bowls. Serve topped with coriander.

Nutritions of Thai coconut bird soup

fatContent: 460.314 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 31 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: 49 milligrams cholesterol

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