- 3 cups coconut milk
- 2 cups water
- 1/2 pound skinless, boneless chicken breast halves - cut into thin strips
- 3 tablespoons minced fresh ginger root
- 2 tablespoons fish sauce, or to taste
- 1/4 cup fresh lime juice
- 2 tablespoons sliced green onions
- 1 tablespoon chopped fresh cilantro
- Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.
03/18/2017
recipepes.com
thai ginger soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
