Thai Chicken Soup

Thai Chicken Soup

Ingredients,
Chicken stock 4 cups
Garlic paste 1 tsp
Salt as per taste
Green chillies chopped 6 to 8
Vinegar or lemon juice ¼ cup
White pepper powder 1 tsp
Sugar 1 tbsp
Chinese salt 1 tsp
Corn flour 2 tbsp
Cooking oil 2-3 tbsp

Garnish;

Chicken (boiled and shredded)
Spring onion (chopped) 1
Fried rice ½ cup
Lemon juice ½ cup

Direction

To make the chicken stock, boil ½ kg chicken in a pot with 8 to 10 cups of water until only four cups of stock remain.
Add 1 small peeled whole onion and 2 to 4 black pepper corns when it comes to a boil.
In a separate pot,heat dalda cooking oil on low heat for 2 to 3 min.
Sauté garlic slightly, add chicken stock and bring to a boil.
Add salt, green chillies, white peppers, sugar and Chinese salt and cook on low heat for 3 to 4 min.
Dissolve corn flour in 4 tbsp of water and gradually pour it in the soup stirring continuously.
Add vinegar or lemon in the end and remove from heat.
Garnish and serve hot with lemon juice and kept separately.

Tags: Chicken, Chinese salt, Dissolve corn flour, Garlic paste, Green chillies chopped, Lemon juic, Sauté garlic slightly, Spring onion, sugar and Chinese salt, Thai Chicken Soup, vinegar or lemon

Category: Soups