How to make Thai coconut chicken soup with milky white soup?

Chicken is used as a nutrient. Whether it is a woman who has just given birth or a patient who is discharged from hospital, I believe everyone will go home and cook a bowl of chicken soup to nourish their bodies. How can I cook the chicken soup well so as not to lose the nutrients in the chicken and lock it in the soup? It takes 10 minutes today, and Bian Xiao will accompany you to make a simple and easy-to-learn Thai coconut chicken soup, which will melt in your mouth. With citronella, lemon grass, southern ginger and rich coconut, sour lemon and millet spicy embellishment, make the soup refreshing and nourishing the stomach!

Thai coconut chicken soup

The required ingredients are one coconut, 500ml of coconut paste, 350g of stupid chicken, one green lemon, Xiaomi spicy 10g, Nanjiang 15g, 20g of citronella, lemongrass 10g and so on.

Cooking steps

1. Clean the coconut, cut it in half, and bag the coconut juice for later use;

2. Treat the inside of the coconut shell, drain the water and use it as a container (it is more ceremonial on the dining table, and you can also brush a bowl less after meals).

3. Remove impurities from stupid chicken, green lemon, millet, ginger and citronella. , pedicled, washed and drained for later use;

4. Cut the stupid chicken into small strips, cut the citronella and millet into small pieces obliquely, peel and slice the ginger, and tear the lemon leaves into small pieces and put them on the plate for later use;

5. Take out the soup pot, brush it, heat it, pour the coconut juice into the pot, scrape off the coconut meat, and stir it evenly until the coconut soup is seven minutes hot;

6. Put the minced stupid chicken, citronella, millet spicy, ginger slices and lemon grass into the pot respectively, and then squeeze a little lemon juice and a little fish sauce (everyone accepts that the taste of the soup is different, and it can be increased or decreased as appropriate). Simmer slowly until the stupid chicken is cooked.

The source of spicy taste in soup is Thai morning pepper (a kind of small Thai pepper, which is extremely spicy). It is said that this kind of pepper is the hottest pepper in the world. The thick coconut milk flavor comes from coconut milk, a unique raw material in Southeast Asia. This coconut juice is specially used for cooking. Try not to eat it directly.