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Thai Soup (05.05.09)


 

4 cups chicken stock or water

1 tsp Garlic Paste

6-8 chopped chilies

Salt as per taste

¼ cup Vinegar or lemon juice

1 tsp white pepper powder

2 Tbsp sugar

1 tsp Chinese salt

2 Tbsp corn flour

2 Tbsp Dalda Cooking oil

 

Garnish:

1 boiled & shredded chicken

1 spring onion chopped

½ cup fried rice

½ cup lemon juice

 

Method:

 

To make the chicken stock boil ½ kg chicken bones in a pot with 8 – 10 cups of water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and one small whole peeled onion and 2- 4 black pepper corns when it comes to a boil.

In a separate pot , heat Dalda cooking oil on low heat for 2 – 3 minutes. Sauté garlic slightly add chicken stock and bring to boil

Add salt green chilies, white pepper, sugar and Chinese salt and cook on low heat for 3- 4 minutes.

Dissolve corn flour in 4Tbsp of water and gradually pour it in the soup, stirring continuously.

Add vinegar or lemon juice in the end and remove from heat.

 

 

 

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