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Frenchy
Thom kha chicken
Tom kha chicken with chestnut mushrooms, fragrant basmati rice and fresh lime
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, peel the ginger and cut finely. Cut the chicken fillet into pieces. Wipe the mushrooms clean and cut into quarters.
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Heat the oil in a skillet or stir fry the ginger, chicken and curry paste for 3 minutes on a high heat. Change regularly.
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Add the mushrooms and cook for another 2 minutes. Add the wok vegetable and cook for another 1 min. Pour in the coconut milk, bring to a boil and turn down the heat.
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Clean the lime, grate the green skin and cut into segments. Cut the salad onion into slanting rings.
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Divide the meal soup over the bowls, sprinkle with the lime zest and the salad onion. Serve with the rice and a lime wedge.
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Nutrition
690Calories
Sodium12% DV280mg
Fat49% DV32g
Protein68% DV34g
Carbs21% DV64g
Fiber20% DV5g
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