Your customers will enjoy slurping these chewy rice noodles while drinking the aromatic, deep-flavoured soup. A perfect blend of spices, herbs, and other ingredients to let you achieve that authentic Thai flavour. Remember to prepare some extra lime and fish sauce to customize their level of tanginess!
Water
|
3 litres
|
Chicken Carcass
|
100 g
|
Lemongrass, pounded
|
1 stalk
|
Yellow Onion, rough cut
|
1
|
Coriander Leaf Root
|
3 stalks
|
Thai Basil Leaf, cleaned and leaf plucked
|
20 g
|
Garlic, pounded
|
30 g
|
Galangal, pounded
|
40 g
|
Fermented Soy Bean Paste, pounded
|
30 g
|
Cinnamon Stick
|
1 stalk
|
Star Anise
|
1 pcs
|
Pandan Leaf, tied into knot
|
2 strings
|
Coriander Seed, pan-toasted
|
1 tsp
|
Light Soy Sauce
|
3 tbsp
|
White Vinegar
|
2 tbsp
|
2 tbsp
| |
Chicken Meat
|
300 g
|
Chicken Meatball
|
400 g
|
CONDIMENTS
Item |
Cost |
|---|---|
Thai Rice Noodle, soaked in water for 20 minutes and drained
|
400 g
|
Water Spinach, cleaned, cut and blanched
|
350 g
|
Thai Basil Leaf, cleaned and leaf plucked
|
30 g
|
Beansprout, cleaned
|
50 g
|
Fried Minced Garlic
|
¼ cup
|
Garlic Oil
|
½ cup
|
Chili Flakes
|
¼ cup
|
Fish Sauce
|
¼ cup
|
Coriander Leaf, chopped
|
3 strings
|
Pickled Chili
|
½ cup
|
Ajinomoto Food Biz Partner
