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How to prepare

  • Chicken Thighs, chopped into bite-sized pieces 80 g
  • Stock 150 ml
  • Coconut Milk 200 ml
  • Oyster Mushroom 40 g
  • Coriander Root 2.25 g
  • Shallots 10 g
  • Galangal, cut into wedges 5 g
  • Kaffir Lime Leaves 1 g
  • Lemongrass, shredded 6 g
  • Bird's Eye Chilli, crushed 5 g
  • Chili Paste Oil 6 g
  • Main Sauce for Soup 1.5 tbsp
  • Coriander Leaves, for topping

Main sauce for soup, fixed formula

  1. How to prepare

    • Boil the coconut milk, mixed with shallots, coriander leaves, galangal, and lemongrass. When the coconut milk comes to a boil, add chicken and oyster mushrooms.
    • Season with the main sauce and once everything is cooked, add kaffir lime leaves.
    • Pour the soup into a bowl and add crushed bird's eye chilies. Sprinkle coriander leaves and add chili paste oil before serving.
    • Tips: Do not boil the coconut milk on high heat as it may separate into layers.
  2. Main sauce for soup, fixed formula

    • Mix all ingredients and stir well.

     

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