COCONUT CHICKEN SOUP RECIPE

Coconut Soup

Ingredient:

- Chicken Stock 4lit

- Coconut Milk 2pkt

- Blue Ginger 100gm

- Lemons Grass 100gm

- Chilli padi 50gm

- Lime Juice 250gm

- Fish Sauce 100 gm

- Sugar 200gm

- Lime Leaf 6nos

- MSG 3tbsp

- Salt 1/2tbsp

Preparation Of Soup

1. Boiled chicken stock and coconut milk.

2. Add in lemon grass,blue ginger & chilli padi.

3. Boiled add sugar, fish sauce and lime juice.

4. Reduce 15 min and keep.

Garnish : Sweet basil leaf.

Preparation Of Coconut Chicken Soup

1. Boil coconut soup in pot.

2. Add 1tbsp of chooped lemongrass, 1tbsp of sliced blue ginger, 1tbsp of chopped red chilli padi, 2tbsp of cut straw mushroom.

3. Add 6pcs of chicken.

4. Bring to cook.

5. Garnish with 3-4 nos of basil leave.

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HOW TO MAKE VANILLA CREAM HORN

Vanilla Cream Filling
- Milk 500ml
- Sugar 125gm
- Custard Powder 40gm
- Eggs 2nos

- Puff Pastry Dough 1pc

Vanilla Cream Filling :
- Put milk, half sungar in the pot, warm up the pot.
- In another bowl mix the remaining half sugar, egg, custard powder till light creamy colour.
- Add the hot milk on the egg.
- Cook mixture on stove till mixture become thick and continue to cook for a rew more mins.
- Put aside.

Putt Pastry :
- Roll out the dough with a pin till 1.5 mm thick
- Cut into 2 cm X 20 cm
- Brush with egg wash
- Grease Horn mould lightly with oil
- Wrap dough loosely around the mould. Slightly overlapping opposite edges to seal
- Bake in oven at 200C for 20 mins
- Cool lightly and remove tube
- When ready to serve, fill with vanilla cream

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