Thai Chicken Broth with Crab Tails and Lemon Gra …

A delicious mushroom dish for any occasion!

Cleanly parry the chicken breast and cut into bite-sized pieces. Cut the galangal and the shallots into slices, then sauté lightly in oil with the garlic, shrimp shells and lemongrass, extinguish with the fish sauce and the whipping cream and make short. Add the coconut milk and continue to simmer gently. Now the soup is strained. Let everything boil together, add the oyster mushrooms, spring onions as well as the chicken meat and cook leisurely. Add the honey, chilies, lime juice and lemon leaves at the end and just pull in the soup – do not make more. Garnish with cilantro.

The menu Thai chicken broth with crayfish tails, lemongrass and coconut milk Peppered fillet of salmon trout with Sichuan pepper and carrot ginger jus Two-meat “Osterberger” lamb with artichoke hearts bean vegetables and casserole of potatoes and goat cream cheese Orange chocolate mousse with poached Riesling pear Beer pralines : O title : Thai chicken broth with crab tails and lemongrass : > and coconut milk

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