Ingredients (10 portions)| Amount | Measure | Name |
|---|
| 225 | g | Chicken, Supreme's thinly sliced |
| 1.5 | l | KNORR Clear Chicken Bouillon |
| 15 | g | Galangal peeled and grated |
| 100 | g | Mushrooms, Button fresh prepared & sliced |
| 25 | g | Coriander, fresh prepared & chopped |
| 2 | g | lime, leaves Kaffir, whole |
| 45 | ml | Sauce, fish (nam pla) |
| 45 | ml | JIF Lemon Juice 250ml |
| 3 | g | Peppers, chilli prepared & sliced |
PreparationAdvance preparation
Warm the soup plates and wash/prepare vegetables and herbs in advance
1. Prepare the chicken by trimming any excess fat slicing thinly, peel and slice the galangal, the mushrooms and chop the coriander.
2. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr of boiling/hot water.
3. In a saucepan add the bouillon; lime leaves, galangal, fish sauce and lemon juice.
4. Bring to the boil, stirring occasionally, then add the chicken and cook over a medium to high heat until cooked.
5. Slice the chillies, add to the soup with the coriander leaves, cook for a few seconds and serve immediately in the warmed bowls.
Handy hints
For milder soup add only one chilli, two for medium and three for hot. Addtion of a little shredded Lemon Grass can enhance the flavour further.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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