Description
I tried to cook different Thai soups... :))) And here is the result of my experimentation. This variant became the most favorite in my family:))) Very gentle, soft, tasty and unique. Help yourself !!!
Ingredients
-
Fish
-
Chicken fillet
1 piece
-
Potatoes
8 piece
-
Carrots
1 piece
-
Milk
200 ml
-
Lime
1 piece
-
Ginger
-
Chili
0.333 piece
-
Pine nuts
1 Tbsp
-
Curry
-
Coriander
-
Garlic
2 tooth
-
Sauce
4 Tbsp
-
Greens
-
Water
2200 ml
-
Salt
Cooking
Products.
Chicken fillet boil, wash, cut into large cubes. Meat fill with water (2l) and cook on medium heat.
At this time peel potatoes and carrots. Potatoes cut in half, carrots cut into cubes or slices. Fill with water and boil until tender.
At that time, prepare the spices.
Mix all spices in a mug.
Grind in a blender.
The potatoes are ready. Drain off water, Porirua blender.
Add the broth puree, stir with a whisk.
Cut the fish into pieces and add to soup. Cook for 10-15 minutes.
In coconut milk, add 100-200 ml water, stir with a whisk.
Add to soup, coconut milk, spices and cook for 10 minutes.
Add the chopped parsley.
Ready !!!
when the soup is ready, taste for salt (because fish sauce is very salty) and if necessary, still needs more salt.
Serve with croutons (cut bread into small pieces and microwave on 1-2 min.)
You have a nice taste enjoyment :))))))
The fish sauce. According to the Thai"Nam Pla" In Vietnamese-"Nuok Mam" In Chinese-"Lu Yu" In Japanese-"Shottsuru"
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