Hello.
Welcome to Home Cooking with Somjit.
Today I'm going to cook:
Chicken with Vegetable Thai Style Soup.
I have 800 gram of chicken.
Many type of vegetables.
For the vegetable, you can use
any type of vegetable of your choice.
So for today, I have some
choy sam,
full ankle beans,
chinese cabbage,
pumpkin,
carrot
baby corn
and also radish.
And these are the ingredients that
we're going to blend it first.
So I have,
4 pieces of red chili,
2 stalks of lemongrass,
1 tbsp of dry prawns,
1 tbsp of shrimp paste or belacan,
1 tbsp of fish sauce,
1/2 tbsp of sugar,
about 8 pieces of shallots, crushed,
5 pieces of garlic, crushed it.
and 1 have 400 ml of water.
So I'm going to blend all these four ingredients together,
and the rest,
we're going to cook it together with the chicken.
So I'm going to
put in all the chili and lemongrass in a blender.
Dry shrimp, just going to blend it.
So now, I'm going to put in the shrimp paste.
All right,
the ingredient is ready,
now we can go and cook it.
In the preheated pan,
I'm putting in a little bit of water.
Put in all the blended ingredients.
Put in the garlic,
and shallots.
When all the ingredients release a nice aroma,
I'm putting in the chicken.
Give it a mix.
We continue to stir fry until the
chicken is well coated with all the ingredients.
I'm adding in a little bit of water.
If it's getting too dry, we can add in a little bit of water.
Now the chicken started to change the color.
I'm adding in the radish and carrot,
because radish and carrots take time to
cook and become soft.
And now we are adding in the water.
Cover the lid and let it cook for about 20 minutes.
Halfway cooking,
putting in the pumpkin.
and the baby corn.
As well as this
4 angled beans.
These vegetables will take longer time to
cook right,
so we put it in first.
Cover the lid,
and continue to cook for another 5 minutes.
After 5 minutes,
pumpkin should be cooked.
Let's check it.
Okay if we can poke through like this,
it means pumpkin is cooked.
Now we're gonna add in the stem of the choy sum.
And one more vegetable that I forgotten just now
is the luffa.
All these vegetables are optional.
You can add as many vegetable as you like.
So I'm going to cover the lid and
let it continue to cook for another 2 minutes.
After two minutes,
now we're going to put in the
Chinese Cabbage, the stem.
Give it a mix.
Now the loofah is already cooked.
Last I'm going to put in the Choy Sum leaves,
Chinese Cabbage leaves.
Cover the lid and let it cook for another 2 minutes.
Alright, 2 minutes.
All the vegetables are cooked.
I'm going to switch off the heat.
A lot of vegetables.
This dish is really for the vegetable lover.
I'm gonna give it a taste.
Still not enough taste,
because we haven't put in the
fish sauce.
The reason why I need to taste it first is because
the dry shrimp, and also the belacan, or the
shrimp paste is already have a salty taste.
So we need to taste it first in case
it's already enough taste,
then we don't need to add in the fish sauce.
But for this one,
we really need to add in the fish sauce,
1 tbsp.
And also the sugar,
Give it a stir.
This is best served immediately once it's cooked,
so I'm going to dish out and serve.
So, this is best eat with rice.
Delicious!
The sweetness of the chicken and the vegetable,
complemented by the mild tangy-ness of the Thai herbs.
The chicken itself is very soft and tender,
and the vegetables are very sweet and savory.
The gravy is very tasty,
with the nice fragrance of the vegetable,
and the soup really delicious.
If you have tried the recipe,
do share the outcome in the comments below.
I would love to hear from you.
Thank you for watching.
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delicious home cooked dishes like this.
Thank you and bye bye.
