This is a great soup of Thai or perhaps Asian cuisine. Soup it turns out very saturated, just fill in the chicken and noodles aromatic sauce to fully enjoy its taste. BUT its oil is very useful and softens chili peppers. Worth trying this soup! Share with friends: 
Time: 1 hour. 43 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 farm or organic chicken (2 kg.)
- 225 gr. rice noodle
- 200 gr. broken tamarind slices
- 1 ginger sliced
- 1 chopped red onion head with husk
- 2 chopped and coarsely chopped lemongrass stalks
- 1 garlic head cut in half
- 1 large bunch of fresh cilantro
- 1 can (400 ml.) Coconut milk
- Thai fish sauce
- Soy sauce
- 2 peeled red chili peppers (1 cut into slices, 1 cut into slices)
- Some olive oil
- Green onions, mint for decoration
Recipes with similar ingredients: chicken, rice noodles, tamarind, ginger root, chili pepper, red onion, garlic, lemon grass, coconut milk, fish sauce, soy sauce, mint
Recipe preparation:
- Put the chicken in a large thick-walled pan and add tamarind, ginger, sliced chili peppers, onions, lemongrass and garlic. Finely chop the cilantro stems and place in pan, leaving leaves for later use. Pour into pan the water to the top and squeeze the chicken with a heavy lid or a smaller pan that goes into the cooking pan. Bring to a boil and cook over low heat for 1-1.5 hours. When the chicken will be ready, take it out and separate the meat with a fork.
- Mash the sauce, add coconut milk and some fish sauce. Put rice noodles in a bowl, pour boiling water over it and leave for 3 minutes Mix coriander leaves with chopped thin slices of chili. Strain the noodles, put a little on the bottom each serving bowl and season with soy sauce. From above put chicken in a slide, then fill with strained sauce. Put top with a mixture of chili and coriander and pour olive oil. Sprinkle the soup with herbs.
