October 8, 2014
1 hr 30 mins
Thai chicken soup with coconut milk/cream made by our 12 yr old boy.
Great way to use up leftover chicken if you don't have a whole chicken
(This is his verson of my DILaw's mother's recipe)
1 cooked chicken
1 sachet the tom kar paste
3-4 Tbsp fish sauce
1 tsp lemon grass powder
1 tin coconut cream
1 tin diced tomatos
dessert spoon sugar
grated zest and juice of 1 big lime
3 cans water. didn’t add mushroom.
Also added 1 tsp powdered lemon grass
a shake of ginger (his words) and a little chilli paste
1We just add everything to slowcooker and stir, season to taste.
2Extra water or cream/milk can be added.
3Cook for approx 1 1/2 to 2 hours on high
4Serve on boiled rice
Submitted by Ann Woods
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