Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 4 cups of chicken or vegetable broth
- 1 cup of sliced mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced celery
- 1 cup of sliced bamboo shoots
- 1 cup of cooked and shredded chicken or tofu
- 1 tablespoon of grated ginger
- 2 cloves of minced garlic
- 2 tablespoons of soy sauce
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- Salt and pepper to taste
- Chopped cilantro for garnish
Special Equipment Needed:
- Large soup pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions:
1. In a large soup pot, combine the coconut milk and chicken or vegetable broth. Bring to a boil over medium-high heat.
2. Add the sliced mushrooms, carrots, celery, bamboo shoots, cooked and shredded chicken or tofu, grated ginger, minced garlic, and soy sauce. Stir to combine.
3. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the soup and stir well.
5. Let the soup simmer for an additional 5-10 minutes, or until it has thickened to your desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium-high heat for boiling
- Medium-low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 245
- Fat: 18g
- Carbohydrates: 11g
- Protein: 12g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- You can use any type of sliced mushrooms in this recipe.
- You can substitute the carrots, celery, and bamboo shoots with any other vegetables you like.
- You can use any type of cooked and shredded meat or protein in place of the chicken or tofu.
Variations:
- You can add some cooked rice noodles to the soup for a heartier meal.
- You can add some chopped red bell pepper for a pop of color and flavor.
- You can add some chopped scallions for a bit of freshness.
Tips and Tricks:
- Be sure to whisk the cornstarch and water together until smooth to avoid lumps in the soup.
- You can adjust the amount of soy sauce to your taste.
- You can add more or less broth depending on how thick you like your soup.
Storage Instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- This soup pairs well with a side of steamed rice.
Suggested Side Dishes:
- Steamed rice
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more broth to thin it out.
- If the soup is too thin, whisk together more cornstarch and water and add it to the soup.
Food Safety Advice:
- Be sure to cook the chicken or tofu to the proper temperature to avoid foodborne illness.
Food History:
- Lung Fung soup is a classic Chinese soup that is typically made with chicken, mushrooms, and bamboo shoots.
Flavor Profiles:
- Creamy, savory, and slightly sweet.
Serving Suggestions:
- Serve this soup as a comforting and satisfying meal on a chilly day.
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Region: Thai