770- Thai Soup Simplified / شوربة تايلاندية مبسطة
100 grams (3.5 oz.) whole wheat asian noodles
250 grams (8.8 oz.) chicken breast
250 grams (8.8 oz.) peeled shrimps
200 grams (7 oz.) canned mushrooms, drained
200 mililiters (1 cup) coconut milk
50 grams (1/4 cups) butter
1 onion, finely chopped
Salt and pepper, to taste
2 tablespoon soy sauce
1 tablespoon fish sauce (Nuoc Mam)
Juice of half lemon
1.5 liter (6 cups) fish stock (or water mixed with a fish bouillon cube)
1 tablespoon finely chopped cilantro and parsley mixed
1 tablespoon finely chopped cilantro
1- Over medium heat, melt the butter in a large non-stick pan. Add the chopped onion and salt. Cook for two minutes.
2- Add the chicken and the canned mushrooms to the pan and cook for 15 minutes until the chicken is almost cooked.
3- Add the shrimp and continue cooking for a couple of minutes.
4- Add 1 tablespoon of chopped cilantro and parsley mixed, continue cooking for a minute, and set aside.
5- On medium heat, bring the fish stock to a boil. Place the noodles and cook for a few minutes (per package instructions).
6- Add the chicken and shrimp mixture. Season with salt and pepper, add the soy sauce, the fish sauce, and the coconut milk. Mix and cook for 5 minutes.
7- Finish off with 1 tablespoon of finely chopped cilantro and a bit of lemon juice.