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@dawnaingmaw5: ဒဏ်ရာရထား ~~ဇော်ဝင်းထွဋ်

🌹🕊 Myanmar Audio Songs 🕊🌹
🌹🕊 Myanmar Audio Songs 🕊🌹
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Region: TH
Sunday 23 May 2021 13:43:21 GMT
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ko.than.naing47
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SPICY TOM KHA 🍜 SOUP SEASON 2 welcome back to SOUP SEASON 2, my new series where I show you how to make the best soups in town for EPISODE 1, we’ve made my SPICY TOM KHA 🍜 it’s creamy, comforting + a broth packed with flavour. I added shittake mushrooms + tofu to mine which worked SO well 🔥 I’ve written my full recipe for you below - so enjoy! and as always, let me know if you give it a go ❤️ Alfie x (thanks to @40aprons for recipe inspo 🙏) INGREDIENTS (serves 2) 1 banana shallot 4 garlic cloves Thumb size knob of ginger / 1tsp galangal 1/2 red chilli 1 lemongrass stalk 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp thai red curry paste (optional) 1l vegetable stock (1-2 stock cubes) 400ml coconut milk 1 tsp brown/coconut sugar 1 lime 200g (shiitake) mushrooms 150g tofu (I used medium firm) 1 bunch spring onions Handful fresh coriander Thai Chilli oil (I used @dudu_eats 1 tbsp neutral oil (coconut or veg) Salt Pepper METHOD 1. Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan. 2. Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins. 3. Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins. 4. Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go. 5. Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer. 6. Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins). 7. Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice. 8. To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy! #soup #soupseason #tomkha #thaifood #comfortfood
SPICY TOM KHA 🍜 SOUP SEASON 2 welcome back to SOUP SEASON 2, my new series where I show you how to make the best soups in town for EPISODE 1, we’ve made my SPICY TOM KHA 🍜 it’s creamy, comforting + a broth packed with flavour. I added shittake mushrooms + tofu to mine which worked SO well 🔥 I’ve written my full recipe for you below - so enjoy! and as always, let me know if you give it a go ❤️ Alfie x (thanks to @40aprons for recipe inspo 🙏) INGREDIENTS (serves 2) 1 banana shallot 4 garlic cloves Thumb size knob of ginger / 1tsp galangal 1/2 red chilli 1 lemongrass stalk 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp thai red curry paste (optional) 1l vegetable stock (1-2 stock cubes) 400ml coconut milk 1 tsp brown/coconut sugar 1 lime 200g (shiitake) mushrooms 150g tofu (I used medium firm) 1 bunch spring onions Handful fresh coriander Thai Chilli oil (I used @dudu_eats 1 tbsp neutral oil (coconut or veg) Salt Pepper METHOD 1. Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan. 2. Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins. 3. Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins. 4. Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go. 5. Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer. 6. Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins). 7. Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice. 8. To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy! #soup #soupseason #tomkha #thaifood #comfortfood
#ZulemaBarrenechea y #Bala #PatecosChimbote
#ZulemaBarrenechea y #Bala #PatecosChimbote

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