Classic dishes: Thai style spicy chicken soup Production time: 20 minutes For four people Let me talk about it first: The coconut juice used here is the original juice. The open lid looks thick and needs to be stirred. It is not a drink. Don't confuse. Coconut juice is the essence of this soup. The soup is fragrant and fragrant. The main hero is coconut juice. A large spoon = 15 ml
Dip the rice flour in hot water for 3 minutes (this rice noodles can't be boiled, cook it into rice soup), pick it up, drain it and set aside.
Mix garlic, ginger and curry sauce,
Take a soup pot, cook it, heat it over medium heat, pour in the mixed curry sauce and stir-fry for a minute.
Add coconut juice, chicken soup (or water) to the pot for one liter, open the lid and heat until boiling (otherwise the soup will be saved), then open the lid, turn to small fire for 8-10 minutes, use this time to prepare the sweet pepper Silk, chicken and lime juice,
Add the sweet pepper, fish sauce, lime juice and chicken to the soup, boil the fire again, then simmer for 5 minutes until all the ingredients are cooked. Turn off the heat and mix with salt and pepper.
At this point, the soup is finished, just add rice noodles and coriander leaves before eating.
Many families in Quebec choose to have their food in one go, freeze it in the refrigerator, and heat it out on weekdays. The flavor can be kept as much as possible, and it can save time. --------brother----------- I finally finished the first illustrated recipe! Catch the feet often meet!