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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling. | 2. Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle. | 3. Add to boiling stock along with galangal and lime leaves. | 4. Simmer slowly for 20 minutes. | 5. Strain out all solids. | 6. Return liquid to pot and add chicken and mushrooms. | 7. Simmer until chicken is cooked. | 8. Add fish sauce and lime juice. | 9. Stir to incorporate. | 10. Ladle into bowls. | 11. Garnish with cilantro and green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
coconut milk	1	cup		552.0	13.296	5.496	57.216
coconut cream	1	cup		792.0	15.96	8.712	83.23200000000001
salt	1	pinch		-	-	-	-
palm sugar	1	teaspoon		-	-	-	-
lemongrass	2		trimmed	-	-	-	-
shallot	3		peled	345.6	80.64	12.0	0.48
coriander	2		scraped	0.92	0.1468	0.0852	0.0208
thai green chili	3			-	-	-	-
galangal	10	slices	peeled	-	-	-	-
kaffir lime leaf	3			-	-	-	-
mushroom	8	ounces	cut	77.1106	15.3994	5.0802	1.1113
chicken thigh	1	lb	boneless skinless boneless skinless cut	1993.2	3.5787	43.3974	200.3619
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.