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Spicy Chicken & Tamarind Soup

       By: Chef Lek  

Recipe Detail :

Spicy Chicken & Tamarind Soup - This menu is favorite soup for every Thai people. Sour from tamarind leaves can go very with chicken and spicy taste

Spicy Chicken & Tamarind Soup - This menu is favorite soup for every Thai people. Sour from tamarind leaves can go very with chicken and spicy taste

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1. 1/2House Chicken 800 g
2.  1 Handful Tamarind Leaves
3. 7 Roasted Dried Chillies
4. Lemon juice 5 Cht.
5. 5 Tbsp. Tamarind Juice
6. 5 Tbsp. Fish Sauce
7. 2 Tsp. Sugar
8. 2Tsp. Salt 
9. 2 Parsley
10.  3 Lemonglasses
11. 1 Galangal
12. 6 Kaffir Lime Leaves
13. 6 Cherry Tomatoes
14. 2 Celery Roots
15. 6 Onion
16. 30 Bird Chilli
17. 1500 ml. Water
18. 300 grams Egg and Chicken Entrails
1. Cut celery, follow by slice oblique galangal, lemon grass, pound shallots and coriander root, cut half Cherry tomatoes, shred Kaffir lime leaves and bird chilli.
2. Chop chicken and entrails into piece. Bring water to boil and boil chicken for 20 minutes.
3. Add kaffir lime leaves, lemon grass, galangal, coriander root, bird pepper and chicken entrails into it. Close the lid and boil for 5 minutes, then add tomatoes, parsley.
4. Add water, salt, tamarind juice, sugar and stir to combine. Add tamarind leaves. Turn off gas and then add lime juice. Serving by sprinkle with dried chilli on spicy soup. Ready to eat.

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Spicy Chicken & Tamarind Soup

Spicy Chicken & Tamarind Soup - This menu is favorite soup for every Thai people. Sour from tamarind leaves can go very with chicken and spicy taste

Ingredient of Spicy Chicken & Tamarind Soup

1. 1/2House Chicken800 g
2. 1 Handful Tamarind Leaves
3. 7 Roasted Dried Chillies
4. Lemon juice 5 Cht.
5. 5 Tbsp. Tamarind Juice
6. 5 Tbsp. Fish Sauce
7. 2 Tsp. Sugar
8. 2 Tsp. Salt
9. 2 Parsley
10. 3 Lemonglasses
11. 1 Galangal
12. 6 Kaffir Lime Leaves
13. 6 Cherry Tomatoes
14. 2 Celery Roots
15. 6 Onion
16. 30 Bird Chilli
17. 1500 ml. Water
18. 300 grams Egg and Chicken Entrails

How to Cook Spicy Chicken & Tamarind Soup

1. Cut celery, follow by slice oblique galangal, lemon grass, pound shallots and coriander root, cut half Cherry tomatoes, shred Kaffir lime leaves and bird chilli.
2. Chop chicken and entrails into piece. Bring water to boil and boil chicken for 20 minutes.
3. Add kaffir lime leaves, lemon grass, galangal, coriander root, bird pepper and chicken entrails into it. Close the lid and boil for 5 minutes, then add tomatoes, parsley.
4. Add water, salt, tamarind juice, sugar and stir to combine. Add tamarind leaves. Turn off gas and then add lime juice. Serving by sprinkle with dried chilli on spicy soup. Ready to eat.

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