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This Thai soup also known as 'Jabchai
Yaowalak' in Thai.
Ingredients
- Chicken (Cut into serving
size) - 600 grams
- Kale (peel stem and sliced) -
150 grams
- Cabbage (big slices)- 150
grams
- Tofu (cubed) - 1 block
- Hard boiled egg - 4 pieces
- Light soy sauce - 2
tablespoons
- Dark soy - 2 tablespoons
- Cooking oil - 3 tablespoons
- Water - 7 cups
- Sugar and salt to taste
Spices (ground)
- Garlic - 5 cloves
- Coriander seeds 10 pieces
- Thai pepper - ½ teaspoon
- 5 spice powder - 1 teaspoons
Method
- Mix ground spices with chicken
pieces then stir fry in a large pot with cooking oil until
chicken turn brown.
- Add water and all other
ingredients (including boiled eggs) then bring to boil. Turn to
low heat and simmer for 1 hour. Add seasoning to taste and
serve.
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