Thai bouillon fondue with coconut milk

Name: thai bouillon fondue with coconut milk
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 cloves garlic; 1 Red pepper; 1 stem lemongrass lemongrass; 2 tablespoons oil; 1 liter hot chicken broth from tablet; 400 ml coconut milk; 4 tablespoons Thai fish sauce; 3 tablespoons lime juice; 50 g Mihoen; 1 bag fresh coriander (15 g), coarsely chopped

A nice thai recipe. The main course contains the following ingredients: poultry, garlic, red pepper, sereh (lemongrass), oil, hot chicken broth (from tablet), coconut milk, Thai fish sauce, lime juice, noodles, fresh coriander ((15 g) and coarsely minced meat).

Ingredients

Kitchen Stuff

wide fondue pan with rechaud
metal scoops

Directions

Garlic, pepper and lemongrass to be cleaned and finely chopped, in a (soup) pan with a thick bottom in oil. Boil the broth and coconut milk through it and bring it to a boil (do not boil). Season with fish sauce and lime juice. Place the broth on low heat (if necessary on the flame distributor) and leave to cook for 10 minutes with lid on pan. Mihoen according to instructions in boiling water. Pour coconut bouillon ('laksa') into fondue pan and mix in coriander. Put fondue pan, noodles and bowls of dip snacks on the table. Fill the scoops each time, put them in the broth and let the ingredients cook in minutes. Divide the noodles over four bowls after the meal and pour the stock.
To cook in the broth: - strips of chicken fillet - slices of turkey schnitzel - cubes of salmon fillet - rolls of sole of chicken tongue - raw scampi (frozen) - snow peas or sugarsnaps - slanted slices of carrots - leaves of spinach - strips of bok choy - spring onions.