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Deborah Dana

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Recipe of Tai Noodle Soup
Recipe

Tai Noodle Soup

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A delicious tai noodle soup, is based on chicken broth with ginger, lemongrass and coconut milk. The soup has shrimp and rice noodles.
Learn more about Deborah Dana

Ingredients

6 portions
  • 1 tablespoon coconut oil
  • 1 cup white onion, chopped
  • 1 tablespoon fresh ginger, chopped
  • 2 tablespoons garlic, chopped
  • 1 lemon grass
  • 1 tablespoon lemon zest
  • 4 cups chicken soup
  • 1 tablespoon chili paste, red Tai
  • 1 can coconut milk
  • 1 bag rice noodle, Oriental
  • 500 grams shrimp, peeled and without veins
  • 1 tablespoon lemon juice
  • 1/4 cups fresh coriander, chopped
  • 2 tablespoons fresh scallion, chopped
  • 2 tablespoons basil, fresh chopped
  • 2 tablespoons Fresh mint, chopped

Preparation

Heat the coconut oil in a large pot and cook the onion there until it is translucent. Add the ginger, garlic, lemon zest and lemongrass and cook for 1 minute more.
Add the chicken broth, the red chili paste and the coconut milk, let it start to boil, lower the heat and cook for 15 minutes.
Meanwhile place the rice noodles in a bowl and cook with boiling water for 8 minutes. Cuela.
Add the shrimp to the broth and cook for 2 minutes, add the noodles and stir from the heat.
Add the lemon juice and season with salt.
Serve the soup with mint, chives, basil and cilantro.

PRESENTATION

Serve the soup and in small glass saucers the herbs for everyone to season it to your liking.

TIPS

You can add shitake mushrooms too or make it with tofu instead of shrimp.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Rodrigo Barragán
30/09/2014 18:46:36
A través de iOS Se le pueden agregar calabazas, zanahorias y champiñones, y le da buen sabor. El nombre de esta sopa es Tom Ka Gai.

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