Hot soup

Hot soup with chicken and shitakes

Today, let's travel a little and go to Asia.

Thai cuisine has a lot in common with its neighbours, but it is distinguished by certain ingredients such as lemongrass or red basil.

It is too hot for our western palaces, but it is becoming increasingly popular internationally.

Thai people used to eat with their hands on mats. But contrary to a common misconception that all Asians use chopsticks, our Thai friends eat with spoons and forks except for pasta (usually noodles).

It is also in Thailand that one finds the most beautiful fruits cut into innumerable shapes. It is as much a pleasure for the eyes as it is for the palate.

ingredients

• 300 g of chicken breast

• 125 g shitake mushrooms

• 125 g pak shoi (Chinese cabbage)

• 80 g of rice vermicelli

• 3 cm fresh ginger

• 1 small onion

• 1 cube of chicken broth

• 1 lime

• 1 red pepper

• 1 c to s of nuoc mâm

• oil

Preparation

• in a saucepan, melt the sliced onion and ginger without colouring in the hot oil.
• add 1 l of water, the stock cube and bring to a boil.
• let simmer for 5 minutes
• sliced chicken
• clean and chop the mushrooms
• cut the chilli pepper into slices and the cabbage into pieces
• Dip these ingredients and vermicelli into the broth.
• leave to cook for 5 minutes on very low heat
• add lemon juice and nuoc mâm to the soup
• serve hot in bowls

And now: good appetite !!!