Thai soup (IGA)
Print Category Asian and Oriental Thematic No thematic Source IGA Evaluation
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Ingredients
- 15 mL (1 tablespoon) Compliments olive oil
- 2 Garlic cloves, finely chopped
- 15 mL (1 tablespoon) Fresh gingerroot, chopped
- 125 mL (1/2 cup) Chinese celery, chopped (stalk and leaves)
- 500 mL (2 cups) Gai lan (Chinese broccoli), chopped (stalk and leaves)
- 750 mL (3 cups) Compliments chicken bouillon
- 1 tin (398 mL) Coconut milk
- Zest of one lemon
- 375 mL (1 1/2 cups) Diced cooked chicken
- 175 mL (3/4 cup) Peeled, grated carrot
- To taste Freshly ground black pepper
Preparation
- Heat oil in a saucepan and sauté garlic, ginger, Chinese celery and gai lan for about 2 minutes.
- Incorporate chicken bouillon, coconut milk and lemon zest. Cover and allow to simmer over low heat for 5 minutes.
- Add cooked chicken cubes and carrot, and season generously with pepper. Cover and continue cooking for 5 minutes. Sprinkle with chow mein noodles to taste just before serving.
Cook commentary
Serves : 4 to 6 servings
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