Thai Chicken Soup with Glass Noodles

Naporized chicken cooked in salted water until tender, the meat then stirred into a broth flavored with fried garlic along with onions and spices, as well as carrots, leeks, yam ear and soy sauce.

Ingredients:

1 piece of chicken 4 pieces garlic cloves 2 pcs larger onions 1 pc leek 1 pc carrot 200 g cooked glass noodles 20 g dried Judas ear 2 tbsp soy sauce 1.5 l of water coriander chilli oil salt

Post:

1. Put the spiced chicken to boil in 1,5 l of salted water with 1 piece of onion
2. Remove the cooked chicken and cut into pieces, put the bones back into the broth and boil for 30 minutes, strain the finished broth
3. Fry the grated garlic, finely chopped onion, coriander and chilli in oil, pour the mixture into the soup, add the chopped leek, carrot and pre-soaked and chopped Judas ear and simmer slowly
4. Finally, add the chicken meat to the soup, season with soy sauce
5. Place the cooked glass noodles in the plates and pour the finished soup over them.