RECIPES OF LAOS

Ingredients

1

4 tbsp

4-5

1

5 large

2

3

1 whole

1

1 bowl

Chicken (washed and gutted)
Jelly mushrooms (washed and sliced lengthwise)
Shallots (peeled)
Dried squid
Potatoes (peeled and cut into cubes of 1/2 cm)
Eggs
Fragrance mushrooms (soaked and thinly sliced)
Spring onion (bulb included)
Coriander root
Chinese vermicelli (soaked and cut up)
Spring onion (green parts only, chopped)
Coriander leaves (chopped)
Salt (adjust to taste)
Fish sauce (adjust to taste)
Ground black pepper (adjust to taste)

1. Soaked and wash the dried squid, beat to soften and then thinly slice
2. Make the eggs into a thin omelet, fold and cut into strips of 2 cm, then sliced thinly lengthwise
3. Place a soup pot on the fire and put into it three pints of water
4. Add a sprinkle of salt, the whole spring onion and the coriander roots
5. Place the lid on the pot and leave it until the contents come to the boil, then put the whole chicken into the pot
6. Keep the lid on and leave it until the chicken is well cooked
7. Take the pot off the fire and remove the chicken to a platter
8. Take off the breast meat only, shred this and put it on a plate
9. Pour the broth through a strainer and place the pot of strained broth back on the fire and leave it until it comes to the boil
10. Then add the fish sauce, shallots and mushrooms
11. When the shallots are cooked, add the potatoes, the shredded chicken breast, Chinese vermicelli and squid
12. When all these are cooked, taste and check the saltiness and take the pot off the fire and add the sliced omelet
13. Serve the soup in a bowl and garnish it with the chopped spring onion leaves, coriander leaves and the ground black pepper
14. Accompany the dish with Jaew Kapi (shrimp paste sauce)