Hi all.
Today we have an interesting chicken soup from Southeast Asia. In fact — a mixture of Thai Tom Yama with Japanese Miso.
For the aromatic component, we are responsible for lemongrass, the leaves of the lime, ginger, cilantro and paste Miso, and the protein is represented by chicken and shrimp.
Product set:
- Kurin fillet, 180 gr.
- Shrimp, 6 pcs.
- Onions, 50 gr.
- Carrots, 50 gr.
- Zucchini, 50 gr.
- Eggs, 1 pc.
- Celery, 20 gr.
- Fish sauce, 15 gr.
- Pasta Miso, 15 gr.
- Ginger, 10 gr.
- Lemongrass, 5 gr.
- Lima leaf sheet, 2-3 pcs.
- Bay leaf, 1 pc.
- Kisinza for the feed
- Vegetable oil
Boil the egg, clean, clean, cut in half.
We clean the puppies from the shell (we don’t throw the shells), cut the chicken with bars, carrots and celery with a cube, onions with half -hot, the zucchini straws, the lemongrass is beaten off with a knife, we remove the cuttings, ginger and garlic, chop, chop finely.
Pour 600 ml of cold water, put lime leaves, lemongrass, shrimp caraparians, laurel, add fish sauce, bring to a boil, cook for 15 minutes on low heat.
In the saucepan, fry the bow, ginger, garlic and celery for three minutes over high heat.
Add carrots, chicken, fry a couple of minutes.
Pour the filtered broth into the saucepan, add zucchini, cook for three minutes over low heat.
Put the shrimp, cook a couple of minutes, remove from heat.
Serve with eggs and leaflets of cilantro.
Bon appetit!
