Thai cuisine beckons with its exotic dish names, little-known ingredients and aromas. You can fully enjoy the masterpieces of this country only by visiting there or visiting a Thai restaurant.
It is necessary
-
- about 300 g chicken fillet with broth (500 ml)
- canned mushrooms (small mushrooms) - 100 g
- canned coconut milk - 800 g
- fresh corn cobs - 50 g
- medium sized black peppercorns - 10 pcs
- galangal - up to 3 cm long
- lemongrass stem - 4 pcs
- lime juice - 5 tbsp. spoons
- fish sauce - 3 tbsp. spoons
- fresh chili
- cilantro and green onions to taste.
Instructions
Step 1
Mix chicken broth with canned coconut milk and bring everything to a boil. Crush the lemongrass, chop and, together with the peeled and also chopped galangal and chopped peas, add to the broth. Boil everything for 10 minutes, strain the resulting broth.
Step 2
Then put the resulting broth on the fire again, add mushrooms, corn cobs (divided into 4 parts beforehand), fillet cut into strips. Cook until the meat is tender. Pour fish sauce, lime juice into the prepared soup and garnish with cilantro, peeled chili rings and green onion rings before serving.
Step 3
There is another option for preparing this dish, more precisely, a different order of adding products to the broth. Add lemongrass, ginger, galangal and shallots to the chicken broth, boil everything for about half an hour so that the herbs "give off" their aroma. Then strain the broth, add diced chicken, chili pepper, fish sauce, a teaspoon of sugar, coconut milk, lime juice and onions. Boil for 10 minutes, garnish with cilantro and chili just before serving.
