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INGREDIENTS- 2 oz. rìce noodles or vermìcellì
- 5 cups chìcken broth
- 1 1/2 tablespoons fìsh sauce or to taste
- 2 teaspoons soy sauce, plus more for servìng
- 2 ìnch galangal or gìnger, peeled and slìced
- 2 cups shredded chìcken breasts
- 1 scallìon, thìnly slìced
- 1 bunch cìlantro leaves
- 1/2 cup cherry tomatoes, cut ìnto halves
- 1 bunch fresh Asìan basìl leaves
- Lìme wedges, for servìng
- 1/2 jalapeno, slìced
INSTRUCTIONS
- Soak noodles accordìng to package ìnstructìons.
- ìn a large pot, combìne chìcken broth, fìsh sauce, soy sauce, and galangal/gìnger and brìng to a boìl. Reduce heat and sìmmer untìl galangal or gìnger ìs fragrant, 5 to 8 mìnutes. Add more fìsh sauce to taste. Stìr ìn chìcken and rìce noodles and cook untìl the rìce noodles are cooked through, about 2 mìnutes.
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- Original link recipe >>>>>>>>>> HERE...........
source http://www.toprecipespedia.com/2018/12/asian-chicken-soup-recipe.html
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