Ingredients :
- 1.5 l water
- 2-3 crushed coriander roots - this is just a touch of thai in chicken soup. If it is unavailable in your location you can use the powder one
- 5 cloves garlic
- 4 slices ginger
- 20 white pepercorn crushed
- 400 g chicken thigh
- 6 onions for soup
- 1 medium carrot
- 6 small onions for soup
- Salt
- 1/2 c. ABC pasta, optional depending on how much you want to reminisce your childhood taste
Method :
- In go 1 L of water in the stockpot. Heat until boiling then add crushed garlic, ginger and pepper.
- While waiting, blanch the chicken thigh for half minute in hot water... to eliminate the smell and unwanted dirt.
- Once stockpot is boilling, add chicken thigh cut into bite size pieces along with bone into the pot. Lower to medium-low heat. In go onion, potatoes and carrot. Simmer for 40 minutes.
- If you wanna add pasta, i would recommend not to boil it in stockpot. In a separate pot, cook pasta and adding it when served. I actually did cook them with the soup, it made soup less clear with excess starch. I won"t repeat this mistake.
- Just season with salt and pepper before serving. You just wanna have pure taste of the soup rather than seasoning the whole pot. It will spoil natural taste.
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