Thai Rice Soup

Ingredients:-

• Boneless chicken 1/4 kg.
• Chicken broth 4 cup
• Imli paste 2 table spoon.
• Boiled rice 1 cup.
• Mushrooms 1 cup.
• Coconut milk powder 2 packet.
• Water 2 cup.
• Brown sugar 2 table spoon.
• Black pepper 1/2 tea spoon.
• Chili sauce 2 table spoon.
• Lemon juice 4 table spoon.
• Chines salt 1 table spoon.
• Red pepper 2 tea spoon.
• Salt 1 tea spoon.
• Carrot 1 cut in cubes.
• Green onion 2 only green part.
• Cabbage 1/2 cup cut in cubes.
• Brocley 1/2 cup.

For fry at the last:-

• Sabet red pepper 7.
• Red pepper powder 1 tea spoon.
• Oil 4 table spoon.
• Curry leave 4.

How to cook:-

1. Heat oil in a fry pan and fry the chicken cube with 1/2 tea spoon of salt and black pepper and set aside.
2. Cut all vegetables in cubes and fry in 3 table spoon oil and set aside.
3. Boil the broth and add chicken cubes,imli paste,oiled rice,mushrooms,chili sauce,brown sugar,lemon juice,chines salt,red pepper.
4. Mix coconut milk powder in water and stir in broth.
5. Cook for 6-8 minutes.
6. Add fry vegetables .
7. Heat 2 table spoon oil in the fry pan and fry curry leave,sabet red pepper ,red pepper powder and stir in the mixture.

Serve hot:-

1. 
   

Thai Chicken Soup

Ingredients;-

• Organic chicken 2 kg.
• Tamarind 200 grams (broken up).
• Ginger 2 inches piece (cut in slice).
• Onion 1 (cut in sliced).
• Red chilies 2 chopped.
• Red chilies 2 in sliced.
• Lemon grass sticks 2,bashed,bruised and chopped.
• Garlic cloves 10 cut in 1/2.
• Fresh coriander 1 bunch.
• Coconut milk 1/2 kg.
• Rice noodles 1/4 kg.
• Thai fish sauce 2 table spoon.
• Soy sauce 2 table spoon.
• Drizzle olive oil.(found in asian markets).

How to make;-

1. Take a large saucepan and place the chicken in it.
2. Add the tamarind,ginger,chopped chilies,onion,lemongrass and garlic.
3. Finely slice the coriander stalks and add the pan.
4. Cover with water to the top and weight the chicken down with a heavy lid.
5. Cook it for 60-80 minutes.
6. When it tender ,remove the chicken with fork.
7. Mash up the sauce and add coconut milk and a lug of fish sauce.
8. Put the rice noodles in a bowl,pour over boiling water and leave for 3 minutes.
9. Mix the fresh coriander leaves with the sliced chile.
10. Drain the noodles,place some in the bottom of each serving bowl,and dress with soy sauce to season.
11. Pile the chicken on the top,then pour over the strained sauce.
12. Pile the chili and coriander mix on top and drizzle with olive oil.

Serve hot;-