John Myers
Thai Soup According to Soup Connoisseurs Style
The perfect thai soup according to soup connoisseurs style recipe with a picture and simple step-by-step instructions.
- 0,5 piece Peppers yellow
- 0,5 piece Red peppers
- 1 pole Leek
- 1 piece Carrot
- 400 g Chicken meat
- 1 piece Chinese garlic
- 1 piece Ginger, double walnut size
- Ground cumin
- Ground coriander
- Chilli powder
- Sesame oil
- Salt
- Sugar
- 400 ml Unsweetened coconut milk
- 600 ml Vegetable broth …. see link below …..
- 150 g Mung bean sprouts
- 150 g Bamboo shoots
- Lemongrass paste
- Cinammon
- Fresh smooth parsley
- Fresh coriander
- Rinse the chicken with cold water and pat dry. Then cut into small bite-sized pieces. Peel the garlic and ginger and grate finely. Put everything in a bowl and mix with half a teaspoon each of ground cumin, coriander, chilli powder, a little salt, a little sugar and a little sesame oil and set aside.
- Core the bell pepper and cut into small cubes. Clean the leek, cut in half lengthways and cut into fine slices. Peel and roughly grate the carrot. Put the mung bean seedlings and the bamboo shoots in a sieve against, rinse briefly with cold water and drain well. Cut the coriander into small pieces.
- Heat the vegetable stock with the coconut milk and add all the vegetables, simmer on a low heat for about 10 minutes.
- In the meantime, fry the meat in a pan and then add everything to the soup and now season the soup again with all the spices to taste fine but piquant and let it steep again for about 5 minutes.
- Put the hot soup in a soup cup and garnish with a little parsley ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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