Cheap Stock Pot

Welcome to the Gourmet Chicken Series. Today we bring you the feeling Thai Tom Yum Chicken Soup.

Background: Tom Yum soup is a course apparent from the Asian paradise, Thailand, and probably the most famous dish of Thai cuisine. Tom yum is characterized by a distinct spicy flavor with fragrant herbs generously used. Shallots broth base, consisting of stock and fresh herbs such as lemongrass, kaffir lime leaves, galanga, e. The strong aroma andunique flavor by adding fresh lime juice, fish sauce and chilli crushed come first serve. Tom Yum Tom Yum Gai Chicken becomes aware. The soup is often topped with a generous pinch of chopped coriander leaves

Ingredients: 6 white onions sliced, eight ounces of fresh ginger root, 6 red bell peppers sliced, 1 stalk celery sliced, chopped 2 green chillies, chopped 2 lemon grass, Kaffir lime leaves 10, 02:01 cup oyster sauce, 1 cup soy sauce, 3 1 / 2 (4 ounce) jars TomYum soup paste, chicken broth 14 liters, 6 1 / 2 pounds chicken breast boneless skinless half cut into strips, seasoned with salt, 1 cup reconstituted karengo (seaweed) 1 tsp. Sesame oil

Method:

First in a pot of onion soup fried large peppers, celery, lemon grass, chili and ginger in sesame oil.

According to Add chicken broth and cook for 5 minutes

Third Add lime leaves, oyster sauce, soy sauce, Tom Yum paste, and cut the chicken.

Quarter Kitchenfor 20 minutes and then check the seasoning.

Fifth Add more oyster sauce, soy sauce or Tom Yum paste, if necessary. At this point, season with salt.

Sixth Seaweed, garnished with coriander and serve to add.

Bon Apetit ……

Welcome to the Gourmet Chicken Series. Today we bring you the sensational Thai, Tom Yum Chicken Soup.

Background: Tom Yum soup is a clear course from the Asian paradise, Thailand, and is probably the most famous dish of Thai cuisine. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used was. The basic broth is in stock and fresh herbs together like lemon grass, kaffir lime leaves, galangal and shallots. The strong aroma andunique flavor from the addition of fresh lime juice, fish sauce and crushed chilies come before serving. Chicken Tom Yum known as Tom Yum Gai. Often the soup is topped with generous pinch of chopped coriander leaves

Ingredients: 6 white onions julienned, 8 ounces fresh ginger root, 6 red bell peppers julienned, 1 stalk celery cut into thin slices, 2 chopped green chillies, 2 chopped lemon grass, 10 kaffir lime leaves, 1 / 2 cup oyster sauce, 1 cup soy sauce, 3 1 / 2 (4 ounce) glasses tomyum soup paste, 14 liters of chicken broth, 6 1 / 2 pounds skinless boneless chicken breast halves cut into strips) Salt to taste, 1 cup reconstituted karengo (algae, 1 tsp. Sesame oil

Method:

1. In a large soup pot fry onions, red peppers, celery, lemon grass, chilli peppers and ginger in sesame oil.

2nd Add chicken broth and simmer 5 minutes.

3. Add lime leaves, oyster sauce, soy sauce, Tom Yum paste, and cut up chicken.

4. Simmerfor 20 minutes and then check the seasoning.

5. Add more oyster sauce, soy sauce, or Tom Yum paste, if necessary. At this point, season with salt.

6. Add seaweed, garnish with cilantro and serve.

Bon Apetit ……