Ingredients:
Oil 1 tbsp
Big Onion 1 large
Lemongrass 6 inches
Galangal 1 inch
Green Chillis 3 nos
Kaffir Lime Leaves 7 nos
Water 1 cup
Maggi Coconut Milk Powder 2 tbsp
Chicken Stock 1/2 cup
Chicken Cubes 200g
Button Mushrooms 150g
Basil Leaves
Fish Sauce 1 tbsp
Lime Juice 1 tsp
Method:
Add oil into a pan followed by big onions, lemongrass, galangal, green chillis and kaffir lime leaves and fry well.
Next, add Maggi Coconut Milk Powder into a bowl of water and mix well.
Add the thick Maggi Coconut Milk into the pan with the fried ingredients followed by chicken stock and let it simmer 10 minutes under low flame.
Next, drain the soup and add it into a new pan followed by chicken cubes, button mushrooms, kaffir lime leaves, basil leaves, fish sauce and lime juice, and let the soup cook well over the heat. Remove from heat once done and serve.
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
The post Thai Coconut Soup | Cooking with Aunty D appeared first on Pulse.
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Author: Editor
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