The Dish: Pho Republique -- Chicken coconut soup with lemongrass and noodles
The Dish Archive: The Dish: Pho Republique -- Chicken coconut soup with lemongrass and noodles
The Chef: Arnond Sreesuean
INGREDIENTS - serves two
1 lb chicken breast
1/2 cup galangal, sliced (or sliced ginger)
1 steam lemongrass, sliced
5 Thai chilies
3 cup coconut milk
1 tsp salt
1 tsp sugar
1 1/2 tbsp fish sauce
3 tbsp lime juice
2 cup water
1/2 cup mushroom (shitake)
1/2 cup tomato
INGREDIENTS - Garnish
- Cut chicken into bite-size pieces
- Boil 2 cups of water, medium heat. Add galangal, lemongrass and continue boiling until fragrance about 3 minutes. Add coconut milk and chicken continue boiling until chicken is tender. Add tomato and mushroom.
- Season with sugar, lime juice, salt, fish sauce and Thai chili, then turn off the heat.
- Serve over noodles or pasta.
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