Ingredients are Tom Kha Kai.
One. Meat chicken breast, cut into pieces. (Depending on the quantities).
. 2 kaffir lime leaves, torn 4 -6.
Three. Skim milk 2 cups.
. 4 cup cream 1.
Five. Provide smashing the Hot chilli 5 pieces (if you want to add more spicy).
6. 1 tablespoon sugar.
7th. 2-3 tablespoons of lemon juice.
Eight. Fish sauce 2 tbsp.
9th. Lemongrass clean. The pound cut of half early.
10th. Galangal, sliced into the hull to words as well as 20 glasses.
11th. Coriander to garnish.
12th. Tomatoes, sliced 3 or more.
13th. 1 teaspoon salt.
Process and the Tom Kha Kai.
1. The galangal, lemongrass and kaffir lime leaves and wash thoroughly. Drain the water and cut the legs are glasses. (I peeled before turning to me) of the cut grass. (Smashed lemon grass before turning it) and tear the leaves into strips and set aside.
2. Chili and coriander, wash thoroughly. Drain the water and then pounded pepper. Lane and coriander roughly and set aside.
Three. Poultry Clean. Drain the water and cut into small pieces, as well as words.
4. Coconut milk into the pot. Set the stove to medium heat. Wait for the galanga foam insert. Lemongrass and kaffir lime leaves down. Simmer about 5 minutes.
Five. Put the chicken down. Wait until the chicken is cooked. Then add salt, stir to combine.
6. Input into selectivity and tomatoes. Then stir. Wait awhile until the soup boils.
7. A chilli hit. If you want to put into it a little more spicy stir and turn off the stove.
Eight. Season with sugar, fish sauce, lime juice and then dip taste like a bowl.
9th. Garnish with coriander leaves slightly. Then you serve it. I'm delicious with steamed rice.
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