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Add a photoTHOM YUM KAI MUANG Northern Style Chicken Soup
Ingredients
- INGREDIENTS
- 80 gr. Chicken
- 1 ½ cup Chicken Stock
- ½ tbsp. Lemongrass (Sliced)
- ¼ tsp. Kaffir Leaf (Chiffonade)
- ½ tsp. Galangal (Sliced)
- 1 tbsp. Fish Sauce
- ½ tsp. Larb Muang Spices Powder
- 1/3 tsp. Pak Pai
- ½ tsp. Shallot (Sliced)
- 1/3 tsp. Spring Onion (Sliced)
- 1/3 tsp. Pak Chee Larb (Sliced)
Directions
- METHOD OF PREPARATION
- 1. Add chicken stock in a wok and bring to boil.
- 2. Then add lemongrass, kaffir lime leaf and galangal.
- 3. Boil for 2 minutes then add chicken and cook until chicken is cooked.
- 4. Add fish sauce, Larb Muang spices powder, Pak Pai, shallot and spring onion.
- 5. Add the Pak Chee Larb the last minute.
- 6. Pour the content of sauce pot into soup cup. It should have a taste of salty and spicy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 378g | |
| Calories 40 | |
| Calories from Fat 8 | 20% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1953mg | 81% |
| Potassium 349mg | 10% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.67g | 0% |
| Protein 5.17g | 8% |
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