healthy eating my way (allergy friendly)
I love the soup Tom Ga Kai soup. So I wanted to try to make something similar but not. So I came up with this recipe. It is a quick recipe!
It’s 2-3 Servings of soup if it’s dinner, and 4-5 servings if it’s an appetizer
6 cups ( 14 dl) Chicken stock ( I used an unsalted one)
1-2 Chicken breasts (thawed out), chopped in dices
1 cup ( 240 ml) porta bella mushroom, in thin slices
A handful of fresh basil (1/2 cup (1 dl) )
1/2 lemon in thin slices
1 fresh red chili, chopped
a thumb of ginger grated
2 tbsp fish sauce
3 spring onions, sliced
1 can ( 13 oz/400ml) coconut milk
1/2 tsp dried crushed red chili
salt, pepper and bullion to taste
Some creme (optional)
1.Add chicken stock, chicken breasts, mushroom, basil, lemon and fresh chili, and let it oil boil for 5-8 minutes or until the chicken is all the way cooked.
2.Ad the remaining ingredients (minus creme). Let it simmer for another 5-10 minutes
3. Add just a splash of creme if desired, gives a “thicker” flavor. When the soup is done!
Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
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