Thai Soup

Thai Soup

Thai Soup

Ingredients:
01. Prawn        100gm
02. Chicken slice cut    100gm
03. Garlic chopped (fried)    1tbs
04. Lemon Juice        2tbs
05. Chili Sauce        1tbs
06. Thai Leaf        8pcs cut into 2"
07. Egg Yolk        2nos
08. Tomato Ketchup        1tbs
09. Corn Flour        3tbs
10. Chicken Stock        1ltre
11. Testing Salt        ¼tsp
12. Sugar            2tbs
13. Salt Pepper        To test

Method:
Put the stock into the sauce pan and add all spicy maintain as above. Check test and serve with hot.

Nutrition Facts of Thai Soup
Serving Size 1 cup (245g)
Amount Per Serving
Calories from Fat 20 Calories 110
Total Fat 2.5g		4%
	Saturated Fat 1.5g	8%
	Polyunsaturated Fat 0g
	Monounsaturated Fat 0g
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 690mg		29%
Potassium 0mg
Total Carbohydrate 18g		6%
	Dietary Fiber 1g	4%
	Sugars 6g
Protein 6g
Vitamin A 8% Vitamin C 0% Calcium 4%  Iron 4%

Nutrition summary:

Calories 110

Fat  2.5g

Carbs    18g

Protein   6g

There are 110 calories in 245g serving of Thai Soup.

Calorie breakdown: 19% fat, 61% carbs, 20% protein. History of Thai Soup Thai food is famous internationally. Chilli - whether hot or comparatively bland, harmony guiding principle behind each dish. Thai food was harmoniously combined into something uniquely Thai marriage is a centuries-old Eastern and Western influences. It features Thai food for those who do it for the event, cooking, and cooking where it depends on who cooks. Dishes can be refined and adjusted to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Sea food, plants and herbs were major ingredients. Large part of the meat is eschewed. The use of sizeable effect on Thai cooking. With their Buddhist background, Thais in large part the use of large animals shunned. Large cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods stewing and baking, or grilling is. The impact of the introduction of Chinese frying, stir - frying and deep-frying saw. Cooking from the 17th century,  the French, the Dutch, the Portuguese, and the Japanese. Chili acquired a taste for them while serving in South America by Portuguese missionaries introduced in the late 1600s when Thai cooking. Thais are very foreign cooking methods "Siameseising", and is adapt at substituting ingredients. Indian cooking, ghee and other dairy products replaced by coconut oil, and coconut milk is replaced by. Overpowering pure spices such as lemon grass and galanga as the voice and enhanced by fresh herbs. Finally, while the use of fresh herbs increased, fewer and less spices were used in Thai curries. Other curries, with strong spices, burn for longer periods, since it is generally acknowledged that the burning of the Thai curries intensely, but is not. Instead, in the course of dishes serving a variety of Thai food tasters Diners enjoy the combination of the complementory permission, is served all at once. A proper Thai meal in a soup, condiments with a curry dish, a dip with accompanying fish and vegetables should be made. A spiced salad may replace into curry dish. The soup can be also spicy, but the curry should be replaced by a non-spiced items. Individual dishes and the entire meal is the similarity between the tastes and Textures.