Thai Soup | Recipe

Materials :

1. Chicken stock,
2. Chicken meat cut into half cup,
3. Shrimp half cup,
4. Soy sauce half teaspoon,
5. Testing salts half a teaspoon,
6. Ginger, garlic and onion, half-spoon,
7. Spoon white vinegar,
8. Cornflower 2 tablespoons,
9. Tomato sauce 1 teaspoon,
10. Little sugar,
11. 3 cups of water,
12. Salt 1 teaspoon,
13. 2 tablespoons rice,
14. Thai Grass and Curry leaves 4-5,
15. Lemon juice 2 tablespoons,
16. Egg yolks 1,
17. Half-colored yellow color for color.

Methodology:

Made of Chicken Stock:

Boil one cup chicken bone and boil it in 10 cups of water. When the water becomes dry and become half, get scratched.

Soup made:

Firstly, egg yolk, cornflower and food color should be mixed separately in semi-water. Add another oil to another frying pan, cook it with chicken and shrimp minced, half a teaspoon soy sauce, ginger-garlic paste, red pepper, and white vinegar.

Pour the chicken stock made in this mixture. Keep stirring well with Chile tomato sauce, testing salts and a little sugar. Pour the mixture of egg yolk, cornflower and food mixture prepared before with it.

When the soup becomes thick, pour the lemon juice, Thai grams and sticks, and serve them with chopped cornmeal.