Thai shrimp or chicken soup Ingredients: 2- bird peppers cut into strips - 1- carrot into slices, chopped fresh coriander - 3- chicken breasts into strips or 16 large raw shrimp - 40 cl of - chicken stock - 25 cl of - coconut milk - 3- lemongrass into sections - 15 slices of - galangal (or ginger) - 1- broccoli cut into small flowers - 100 g of - straw mushrooms, skitakés, or button mushrooms, cut into strips - 3 tablespoons of - nuoc mam - 4 tablespoons of - lime juice.
Utensils： 1 ladle 1 hand blender 1 Heated blender blenders cheating knives - 1 kitchen knife - 1 peeler - 1 saucepan - 1 salad bowl - 1 electric slow cooker
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Peel, cut, mince all the ingredients before starting.
Phase 2
Bring the broth to a boil. Reduce the heat, add the lemongrass, ginger and chili pepper, then simmer for 3 minutes.
Phase 3
Add the broccoli, carrot, chicken in the chicken version (especially not the shrimp!!) and the coconut milk. Leave to simmer gently for 10 to 15 minutes, the vegetables should remain crunchy, but not too crunchy (it's up to you to judge and do according to your tastes).
Phase 4
Add the shrimp in the shrimp version, as well as the nam pla and lemon juice, then let simmer for 3 to 4 minutes, until the shrimp are pink.
Phase 5
Remove from heat, sprinkle with coriander. Serve with a bowl of fragrant rice.
Utensils： 1 ladle 1 hand blender 1 Heated blender blenders cheating knives - 1 kitchen knife - 1 peeler - 1 saucepan - 1 salad bowl - 1 electric slow cooker
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Peel, cut, mince all the ingredients before starting.
Phase 2
Bring the broth to a boil. Reduce the heat, add the lemongrass, ginger and chili pepper, then simmer for 3 minutes.
Phase 3
Add the broccoli, carrot, chicken in the chicken version (especially not the shrimp!!) and the coconut milk. Leave to simmer gently for 10 to 15 minutes, the vegetables should remain crunchy, but not too crunchy (it's up to you to judge and do according to your tastes).
Phase 4
Add the shrimp in the shrimp version, as well as the nam pla and lemon juice, then let simmer for 3 to 4 minutes, until the shrimp are pink.
Phase 5
Remove from heat, sprinkle with coriander. Serve with a bowl of fragrant rice.