Chicken Tom Yum


Chicken tom yum

The ingredient of Chicken Tom Yum

  • eight cups 2l chook stock
  • eight coles rspca approved chicken drumsticks approximately 1 2kg
  • 75g fresh ginger sliced
  • 2 lemongrass stalks 75g sliced
  • 5 garlic cloves sliced
  • 1 lengthy red chilli sliced
  • 2 limes zested juiced
  • 2 blocks palm sugar 28g total roughly chopped or 2 tbs brown sugar
  • 1 cup 10g loosely packed fresh coriander with stems plus greater to serve
  • 1 4 cup 5g loosely packed fresh basil with stems
  • three teaspoons fish sauce
  • 100g shiitake mushrooms trimmed thinly sliced
  • 100g kent pumpkin peeled

The Instruction of chicken tom yum

  • ufeffin a large heavy pot combine the fowl stock chook drumsticks ginger lemongrass garlic chilli lime zest palm sugar coriander and basil bring the aggregate to a simmer and cook dinner partially covered for fifty minutes or till the chook meat is falling off the bone remove the chook from the pot and set apart strain the broth and go back it to the pot discard any solids coarsely shred the chook meat discarding the skin bones and tendons return the beef to the pot
  • bring the soup to a simmer over medium warmness add the fish sauce and mushrooms using a vegetable peeler shave ribbons from the pumpkin and upload to the soup cook for 3 mins or till the mushrooms and pumpkin have softened season with the lime juice and salt
  • divide the soup into bowls top with more coriander leaves to serve

Nutritions of Chicken Tom Yum

fatContent: 430 2 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 43 grams protein
sodiumContent: n a

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