Hot Chicken Soup

MATERIALS:
• 400 grams chicken fillets, cut small
• Button mushrooms 150 grams, cut 2
• Baby corn 200 grams, cut about 4 cm
• Lemongrass 4 stalks, chopped
• 10 pieces of red chili pepper
• 2 pieces of red pepper, chopped
• 3 cm galangal, chopped
• lime leaves 6 pieces
• 1 tsp black pepper, crushed coarse
• lemon juice 60 ml
• 50 ml fish sauce
• 1 tsp Sugar
• 1 teaspoon salt
• 1200 ml of liquid broth

 
HOW TO MAKE:
1. Boil broth and then add the lemongrass, chilli, pepper powder, galangal and kaffir lime leaves, stir until average.
2. Add chicken & baby corn and cook until chicken is tender
3. Add the sugar, salt and fish sauce, stir and bring to a boil.
4. Add button mushrooms & lemon juice, stirring until smooth. Cook for about 5 minutes, lift
5. Pour the soup into bowls and serve warm.

Chicken Cream Soup

Material:
• 1 piece of boneless chicken breast
• 1 / 2 potatoes
• 100 ml of milk formula that has been disbursed
• 1 tbsp grated cheddar cheese
 
Directions:
1. Cut a small little chicken breasts, boiled until half cooked
2. Diced potatoes, boiled or steamed
3. Flush milk, chicken and potatoes until cooked, stir well, add grated cheese
4. Ready to serve.