Place the chicken broth, coconut milk,
galangal slices, kaffir lime leaves, lemon grass and chili into a large pot.
Not exact matches
1/3 cup
sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon dried ground
galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch of salt or shrimp paste
1 stalk lemongrass, finely
sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh
galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2»
galangal or ginger, peeled,
sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste
piece of
galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
1 teaspoon thin
slices peeled
galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets,
sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
Thai Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or
galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts,
sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
I use lemongrass, and generally I find
sliced galangal works much nicer than using ginger as far as Thai food goes.
Curry Paste 6 dried guajillo chiles, stemmed, seeded, cut in 1 - inch pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2 tablespoons
sliced peeled fresh
galangal or young ginger (not ginger root) 2 tablespoons
sliced peeled fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp paste, shrimp sauce, or belacan
1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece
galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium onions,
sliced 1 cup coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise in half 1 large fish head (about 1 pound) 6 small okras, parboiled and
sliced
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks of lemongrass (the lower white parts only - about 6 inches long) Large piece of
galangal (Thai ginger),
sliced into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed
500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or
galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables,
sliced, such as green beans, carrots, pepper and cauliflower