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本帖最后由 Smiley 于 2016-9-25 18:42 编辑
Ingredients:
250g chicken thigh fillets (thinly sliced)
8 medium-sized prawns (washed and deveined)
6 slices ginger
1 stalk lemongrass (cut into sections)
4 Bird's eye chilies
1 L chicken stock
180ml coconut milk
2-3 tablespoons fish sauce
1-2 teaspoons brown sugar
3 tablespoons lime juice
Bean sprouts (blanched)
Green beans (cut into sections)
Tomato (cut into wedges)
Rice noodles (soaked and drained)
Cooking oil
Marinate ingredients for the chicken: 1 teaspoon light soy, 1 teaspoon cornflour and pepper to taste
Methods:
Marinate the chicken for 1/2 hour.
Heat oil in pot, sauté the gingers, lemongrass and chillies until fragrant. Add in the green beans and tomato wedges and stir fry for a few mins.
Pour in the chicken stock and bring it to boil on high heat. Turn the heat to medium and simmer for 10 minutes.
Add the coconut milk and return to simmer. Add the marinated chicken and prawns into the chicken broth and let it cook through.
Add fish sauce, sugar and lime juice. Add rice noodles, bring to a boil again, turn off the heat.
Ladle the rice noodle soup into a serving bowl, place chicken, prawns,tomato wedges, beans and blanched bean sprouts on top, garnish with spring onions and fresh coriander and serve immediately.
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半日试车记 (2006-1-7) Ricky 
发表于 2016-9-23 14:19
I am not sure, I got this recipe many years ago from Better Homes and Gardens. It is quite similar to Tom Kha Gai (Thai coconut chicken soup), so I guess you can call it a Thai dish. 
