Dmntd
Assistant Cook
Thai style, Spicy Peanut butter soup
8 oz Chicken stock
1 C. Creamy Peanut Butter
1 Stalk lemon grass, Bruised, thinly sliced diagonaly
4 oz Straw mushrooms, Whole
4 oz Bamboo Shoots, Thinly sliced
2 Chicken breast, Cubed
14 oz Coconut milk
8 - 12 Red Thai chili's Lightly crushed
4 - 8 Coriander sprigs garnish
Heat the stock, add penut butter, stir constantly until smooth. Add lemon grass, mushrooms & bamboo shoots. Bring to a boil, add chicken, coconut milk, and chili peppers. Bring back to the boil, reduce heat and simmering for 2-3 minutes to cooked chicken through. Serve over steamed rice, garnish with coriander. Serves 4
Anthony
8 oz Chicken stock
1 C. Creamy Peanut Butter
1 Stalk lemon grass, Bruised, thinly sliced diagonaly
4 oz Straw mushrooms, Whole
4 oz Bamboo Shoots, Thinly sliced
2 Chicken breast, Cubed
14 oz Coconut milk
8 - 12 Red Thai chili's Lightly crushed
4 - 8 Coriander sprigs garnish
Heat the stock, add penut butter, stir constantly until smooth. Add lemon grass, mushrooms & bamboo shoots. Bring to a boil, add chicken, coconut milk, and chili peppers. Bring back to the boil, reduce heat and simmering for 2-3 minutes to cooked chicken through. Serve over steamed rice, garnish with coriander. Serves 4
Anthony
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