Author Notes
A blend of South Texas and Thai food. We took our inspiration by what was growing in our garden, fresh lemongrass and Thai basil. The recipe was modeled after a Thai coconut soup but with a Texas flair. —In The Kitchen With My Sister
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Ingredients
- Marinade
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1.5 pounds
Chicken Breast
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1 tablespoon
Fresh Ginger- Diced
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1 tablespoon
Fresh Garlic- Minced
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1 cup
Gluten-Free Soy Sauce
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16 ounces
Unsweetned Canned Coconut Milk
-
1 sprig
Fresh Lemongrass
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3 tablespoons
Fresh Thai Basil Leaves
- Sauce and Tacos
-
8
Corn Tortillas
-
1.5 cups
Shredded Purple Cabbage
-
4 tablespoons
Chili Garlic Sauce
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4 tablespoons
Unsweetened Canned Coconut Milk
-
1 teaspoon
Lime Juice
Directions
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Mix together all ingredients in marinade. Let sit for 3-12 hours.
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Cook chicken in marinade at 350 degrees for 20 minutes until cooked throughout.
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Sauce: mix together chili garlic paste, coconut milk, and lime juice.
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Warm tortillas (either on stove top or microwave for 30 seconds)
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Top tortillas with purple cabbage, chicken, and sauce.
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Enjoy!
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