Beth’s Thai Coconut Soup (Tom kha kai Recipe) REAL-TIME RECIPE!

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BETH’S THAI COCONUT SOUP RECIPE
Serves 2 as a main course

Ingredients:
2 cups (480 ml) of chicken broth
6 chicken tenders, sliced into small pieces
2 (14 oz) (806 ml) cans coconut milk
1 cup (240 ml) of straw mushrooms
1 tbs (12 g) brown sugar
3 tbsp (45 ml) fish sauce
3 limes, zest and juice
2 tsp freshly minced ginger
a few “shakes” of red pepper flakes
2 tbsp (30 ml) freshly chopped cilantro

METHOD:
Bring broth to a simmer, add chicken and cook. Add coconut milk, mushrooms, sugar, fish sauce, lime zest and juice. Red pepper flakes and cilantro.

Serve immediately

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  • Categories: coconut thai

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