Tom Yam Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 225 | g | Chicken breast, skinless Thinly sliced |
| 1 | l | KNORR Paste Bouillon Clear Chicken |
| 50 | g | KNORR PROFESSIONAL Pureed Herbs Ginger |
| 100 | g | Button mushrooms , sliced |
| 25 | g | Coriander , chopped |
| 2 | g | Lime leaves , chopped |
| 45 | ml | Fish veloute |
| 45 | ml | JIF Lemon Juice 250ml |
| 3 | g | Red Chillies , de-seeded and chopped |
Preparation
Advance Preparation
Warm servings dishes and wash / Prepare vegetables and herbs in advance.
Method
1. Prepare the chicken by trimming of any excess fat and slicing thinly, peel and slice the mushrooms and coriander.
2. Make up the bouillon as per manufactures instruction using 25g paste to 1ltr of boiling water.
3. In a saucepan add the bouillon, lime leaves, ginger paste, 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 thoroughly cooked.
5. Slice the chillies, add to the soup with the coriander leaves, cook for a few seconds and serve immediately in the warm bowls.
Handy Hint
For milder soup add only one chilli, two for medium and three for hot. Addition of a little shredded lemongrass can enhance the flavour further.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
