Chicken soup with pandan rice

Name: chicken soup with pandan rice
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 150 g pandan rice; 1 stem lemongrass lemongrass; 3 bunch onions; 150 g oyster mushrooms; 2 Shanghai pak choi or 1 shrub ttsai; 500 ml chicken bouillon from tablet; tablespoon red Thai curry paste; 3 tablespoons Thai fish sauce; 1 chicken breast in thin slices; 2 twigs basil

A nice thai recipe. The main course contains the following ingredients: poultry, pandan rice, sereh (lemongrass), spring onions, oyster mushrooms, Shanghai paksoi (or 1 shrub tah tsai), chicken broth (from tablet), red Thai curry paste, Thai fish sauce, chicken breast (in thin slices) and basil.

Ingredients

Directions

Cook rice according to instructions.
Remove the outer leaf of lemongrass and cut off hard ends.
cut lemongrass into 3 cm pieces and bruise (with chef's knife).
Clean the forest onions and cut into 3 cm pieces.
Digging large oyster mushrooms in strips.
Cut and wash paksoi or ttsai into strips.
Pour in pan broth with curry paste, 2 tbsp fish sauce and lemongrass and simmer for 5 minutes.
Stir in onions, chicken and oyster mushrooms and simmer for 5 minutes.
Add the paksoi and gently heat the soup for another 2-3 minutes.
If necessary, season with fish sauce.
Peel the basil leaves into pieces.
Make a mountain of rice in the middle of two wide soup bowls or deep plates.
Add soup and sprinkle with basil..