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Soup Recipes kept by Kirsten

Kirsten's picture
Kirsten's picture
Kirsten

1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Cocon...

 
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