1/2 Chicken Breasts (skinless, trimmed and sliced)
2-3 Pcs. Lemon Grass (sliced)
2-3 Pcs. Galangal (sliced)
2 Pcs. Kaffir Lime Leaves
1T. Lemon Juice
1T. Fresh Chillies (chopped)
1/4C. Onion (quartered)
1/4C. Oyster Mushrooms (roughly chopped)
1T. Fish Sauce
1C. coconut Milk
Boil coconut milk in a pot and stir in lemon grass, galangal & lime leaves.
Add the chicken pieces along with mushrooms and onions in the pot and stir.
Add fish sauce, sugar, lemon juice and chilies.
Bring to a boil and turn of the heat. Soup is ready to be served.
300G. Chicken breast (fine shredded)
2T. Olive oil
2 ½ C. Vegetables (chopped, I used carrots, peas, sweet corn & beans)
½ C. Spring onion (chopped)
¾ C. Rice
10C. Chicken broth
4. Eggs (white separated)
1. Onion (chopped)
3. Garlic cloves (minced)
¼ C. Coriander (chopped)
Salt & pepper
In a pot add olive oil and sauté onions with garlic till fragrant. Add the shredded chicken and cook on medium heat for 3-4 minutes, stirring occasionally.
Once the chicken starts turning white, add the rice and roast along for few minutes.
Now add the chicken stock, chopped vegetables and check for seasonings. Bring to a boil, then reduce the heat and cover the pot. Let it simmer till the rice is cooked.
Once the rice is done add the chopped coriander and egg whites while stirring it.
Pour it in a bowl, garnish with a lime slice and enjoy!
½ C. Corn Kernels (frozen or fresh)
1 Carrot (peeled & chopped)
1 Onion (finely chopped)
4-6 Beans (finely chopped)
2T. Spring Onions (chopped)
2T. Cauliflower (small florets)
2C. Vegetable Stock
½ T. Sugar
¼ T. Oregano Seasoning
Salt & Pepper
In a pot melt some butter & sauté all the vegetables except the spring onions. Around 3 – 4 minutes.
Meanwhile stir the cornflour in 1 cup of water and leave aside. Make sure there are no lumps.
Now in the pot with the vegetables add the stock and water. Once comes to a boil allow to simmer for few minutes.
When the water in the pot is reduced, stir in the cornflour mixture. The soup will start to thicken at this stage. Add the sugar, pepper and check for salt. Let it simmer for 5 more minutes.
Garnish with spring onions, oregano seasoning and serve hot.