For some weird reasons, I just can't stand the smell of fish, or anything to do with fish if I have to cook it. And I don't stop hearing the end of it from my husband, hence I finally put a pin on my nose and decided to try making this soup. (of course without any seafood, replaced it with chicken :) )
And to my surprise, fish sauce didn't taste or smell as bad as I thought it would. It was all in my head! Infact, it gave the soup such a gorgeous taste, that it definitely is one of THE main ingredients for this recipe. And trust me, it doesn't smell fishy at all!
On our flights to Bangkok, after long, insane crazy working hours, we used to go across the street from our hotel into this small road side restaurant, where I had tasted this soup for the first time. And it definitely became one of the key dishes to de-stress with :)
Hope You enjoy it as much as we loved slurping it!
Bon Appétit
And to my surprise, fish sauce didn't taste or smell as bad as I thought it would. It was all in my head! Infact, it gave the soup such a gorgeous taste, that it definitely is one of THE main ingredients for this recipe. And trust me, it doesn't smell fishy at all!
On our flights to Bangkok, after long, insane crazy working hours, we used to go across the street from our hotel into this small road side restaurant, where I had tasted this soup for the first time. And it definitely became one of the key dishes to de-stress with :)
Hope You enjoy it as much as we loved slurping it!
Bon Appétit
PREP TIME TOTAL TIME SERVES | 5 - 10 Minutes 20 - 25 Minutes 2 Portions (Entrée Bowls) |
NGREDIENTS Chicken Stock* Chicken Lemon Grass Galangal Kaffir Lime Leaves Fish Sauce Thai Chilli Sauce Lemon Mushrooms Baby Corn Thai Red Chillies / Birds Eye Chilli Coriander Leaves Salt | QUANTITY 1 litre 500 gms, cut in cubes 2 stalks 1 medium, sliced 6 - 7 leaves 60 ml 30 ml 1, juiced 100 gms 1 pack, halved 1 - 4, cut in chunks 2 tbsp, chopped to taste |
* Fresh stock always gives a better taste, but if not possible, maggi veg / chicken low salt stock cubes can be used.
RECIPE
Wash, clean and chop the chicken.
Pour the stock in a casserole and add the fish sauce, Thai chilli sauce, kaffir lime leaves - cut into half vertically, lemon grass, galangal, Thai red chillies and bring to boil.
Then add the mushrooms, baby corn and chopped coriander leaves and allow to simmer for 5 minutes.
Add the chicken cubes and boil for another 2 - 3 minutes, till the chicken is cooked.
P.S. Tastes best with jasmine rice.
RECIPE
Wash, clean and chop the chicken.
Pour the stock in a casserole and add the fish sauce, Thai chilli sauce, kaffir lime leaves - cut into half vertically, lemon grass, galangal, Thai red chillies and bring to boil.
Then add the mushrooms, baby corn and chopped coriander leaves and allow to simmer for 5 minutes.
Add the chicken cubes and boil for another 2 - 3 minutes, till the chicken is cooked.
P.S. Tastes best with jasmine rice.