Thai Shrimp or Chicken Soup
INGREDIENTS:
1 lb Chicken breast fillets 1/2 ts Shrimp paste
2 Cloves garlic, crushed 3 ts Sambal oelek
3 ts Ground cumin 1 Piece dried galangal
1/2 ts Tumeric 1 3/4 oz Rice vermicelli
6 c Water 1 c Bean sprouts
2 ts Chicken stock powder 3 Lettuce leaves, shredded
1 tb Sugar 2 tb Chopped fresh coriander
1 lb Chicken breast fillets 1/2 ts Shrimp paste
2 Cloves garlic, crushed 3 ts Sambal oelek
3 ts Ground cumin 1 Piece dried galangal
1/2 ts Tumeric 1 3/4 oz Rice vermicelli
6 c Water 1 c Bean sprouts
2 ts Chicken stock powder 3 Lettuce leaves, shredded
1 tb Sugar 2 tb Chopped fresh coriander
* Soup can be prepared a day ahead.
* Storage: Covered, in Fridge.
* Not suitable for freezing.
* Microwave: Suitable.
Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander.
* Storage: Covered, in Fridge.
* Not suitable for freezing.
* Microwave: Suitable.
Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander.