Recipe for...Chicken and Mushroom Soup Hot and Sour


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken and Mushroom Soup Hot and Sour This recipe is rated : 0 Recipe Ingredients 1 lemon grass stalk 2 cups hot chicken stock 4 boneless, skinless chicken thighs, diced 2 tsp Thai red curry paste 1 shallot, finely chopped 1 1/2 cups shiitake mushrooms, sliced or canned straw mushrooms, halved 2 tsp dark brown sugar 2 tsp fish sauce juice of 1 lemon salt and ground black pepper 1 scallion, thinly sliced 1 red chili, thinly sliced handful of cilantro leaves Cooking Procedures Flatten the lemon grass stalk with a rolling pin or meat mallet and place in a pan with the chicken stock, chicken, curry paste, and shallot; bring to a boil. Add the mushrooms to the pan and simmer gently for 10 minutes. Stir the sugar and fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in the lemon juice and season to taste. Ladle the soup into bowls and scatter the scallion on top, chili and cilantro. Serve immediately.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ased pans and merges during the cooking. CORN FLAKE COOKIES 4 cups corn flakes. 1 cup sugar. 1 egg. Add the sugar and flakes to the beaten egg, being careful not to crush the flakes. Drop from spoon on greased pans. Bake in moderate oven. Makes 21/2 dozen. CORN FLAKE NUT COOKIES 2 eggs. 1 cup chopped nuts. 1 cup sugar. Flavor with vanilla. 5 cups corn flakes. Cream the egg yolks and sugar, add the flakes lightly, add nuts and flavoring. Fold in the whites last. Drop from the
© 2009