Thai Mushroom Chicken Soup

Materials

• 300 gr organic chicken fillet, diced
• 250 gr Oyster Mushroom, torn
• 1200 ml Water
• 3 cloves of garlic, crushed
• 70 gr Onion, cut into wedges
• 3-4 pieces of red/green cayenne pepper, crushed (Optional)
• 1/2 red chili, sliced ​​oblique
• 1 -2 limes, squeezed
• 5 Sheets of Kaffir lime leaves
• 7 sprigs of cilantro, roughly chopped
• 1 tomato cut into wedges
• 1 large celery stalk, sliced ​​oblique
• 2 Tbsp Thai Fish sauce
• 2 Tbsp Oyster Sauce
• 2 tsp soup seasoning powder
• 1 block knorr no MSG
• 1/2 tsp Sugar

How to make

• 1. Bring water to a boil, add chicken, garlic, onions, and celery sticks, boil for 5 minutes.
• 2. Enter oyster mushrooms, kaffir lime leaves, knorr, Thai fish sauce, oyster sauce, soup seasoning powder, lime juice, red chili, cayenne pepper, and sugar.
• 3. Stir well and simmer for another 5 minutes. Last taste correction, add chopped tomatoes and coriander leaves, turn off the heat and serve warm.

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