Sour and spicy Thai soups open their stomachs to welcome summer

Thai cuisine is very suitable for the taste of Taiwanese people and the weather is hot. Today I will introduce two popular Thai soup products, which are simple, including vegetables, meat and soup, with a variety of colors, aroma, flavor and nutrients.

●Winter yingong

Winter yingong is known as the soup of Thailand, and it is sour and spicy, so it is not difficult to cook it yourself.

Ingredients: 6-8 minced cucumber, suitable for clams and fish, suitable for sausage, straw mushrooms, apricot mushrooms (or your favorite mushrooms), 700 cm of water gram, 700 grams of high soup, 100 grams of coconut

Spices: 2 lemongrass, a few slices of lemon leaf, a few slices of ginger, 2 chili peppers, 2 garlic heads, 2 red tarts, a few pieces of coriander

Flavoring: 40 grams of Thai chili paste, 25 grams of fish lump, coconut sugar (or cane) Sugar) 100 grams, salt suitable, lemon juice suitable, pre-order:

●Sauce are prepared according to the portion size first, cut straw mushrooms and tomatoes, cut apricot mushrooms into pieces, slice ginger, cut peppers into powder, peel and cut red garlic, and cut into pieces.

●Phone the end of the coriander and crack it with the back of the knife. Cut the other branches into pieces, squeeze the lemon juice, remove the core and tear the lemon leaf, remove the lemongrass and remove the skin. Cut the slant slices with the back of the knife.

●Shadow the shell, remove the mud.

Method:

1. Put the squid head and squid into the squid and stir-fry in medium heat. After redging, add water and cook for 10 minutes, and then remove the squid.

2. Add spices and cook together, pour in the chicken soup and cook for 8 minutes.

3. Add sausage, apricot mushroom and straw mushroom, and add Thai chili paste, fish dough, coconut sugar and coconut cucumber.

4. Add flakes, fish meat, clams, and tomatoes, try the taste, adjust to your favorite taste and turn off the heat.

5. Add coriander and lemon juice.

●Thai yellow curry chicken

Thai yellow curry chicken is fast and mellow, and can be used as a soup.

Ingredients: 800 grams of boneless chicken leg meat or chicken brisket, tannin, calpaulin, straw mushroom, apricot mushroom, white cauliflower, corn, small tomatoes appropriate amount (or vegetables you like), 600 grams of water, 600 grams of soup, 400ml of coconut stew

Spices: 2 lemongrass, a few slices of lemon leaf, a few slices of ginger, two chili peppers, several pieces of coriander

Taste: 150 grams of Thai yellow curry sauce, 25 grams of fish, 100 grams of coconut sugar (or sucrose) and 30 grams of romante soybean sauce. Pre-order:

●Sauce are prepared according to the portion size first. Cut chicken, potato and red stew into your favorite size. Wash and vegetables. Cut the potato and red stew into half-cooked stew first. Method:

1. Add the coconut into the stew and heat it until it is rolled. In the stew, cook the Thai yellow curry sauce together, stir evenly.

2. Add the chicken, add water and soup, add spices and fish dough and cook together, put the pot on medium heat and cook until boiled.

3. Add Romacao and coconut sugar and add vegetables.

4. Test the taste, adjust it until you like the taste, sprinkle with coriander.

Thai sauce instructions

Ingredients of Thai chili paste: palm oil, red head, dry chili, garlic, sugar, fish dew, peanuts, etc. The spicyness is not strong and sweet. It is used to stir-fry or eat it in bread.

Ingredients of Thai yellow curry sauce: oil, yellow curry powder, red tangerine, lemongrass, garlic, chili, ginger, coriander root, etc., which are generally available in supermarkets.

Rowangzi sauce: The flesh of Rowangzi fruit, commonly used in Thai cuisine to add a sour aroma.