Kaeng Djuut Wunsen Kai - A Chicken Soup Recipe - Cooking Index

Ingredients

• 1 tablespoon 15ml Fresh garlic, coarsely chopped
• 1 tablespoon 15ml Fresh ginger, coarsely chopped
• 1 Chicken stock.
• 1 teaspoon 5ml Coarsely chopped tangchi
• 1/4 lb 113g / 4oz Chicken cut into bite-sized pieces
• 2 oz 56g Wunsen - (vermicelli)
• 2 tablespoons 30ml Fish sauce
• 2 tablespoons 30ml Light soy
• 1/2 teaspoon 2.5ml Palm sugar to taste )
• 1/2 cup 118ml Mushrooms
• 1 cup 62g / 2.2oz Onion - coarsely chopped (small)
• 1 teaspoon 5ml Freshly ground black pepper
• 2 Spring onions sliced
• 1 teaspoon 5ml Coriander leaves - chopped, as garnish.