|per 100 g||Total Recipe|
|Gross weight||100 g||5798 g|
|Energy||237 kJ / 57 kcal||13733 kJ / 3283 kcal|
|Sat. fat||2 g||63 g|
|Unsat. fat||2 g||92 g|
|Fibre||1 g||8 g|
|Salt||104 mg||5993 mg|
40 gSpring Onion/Scallion
20 gCoriander leaves
20 gBasil, Thai
10 gChili pepper
11 mlSunflower oil
2 gPepper, black
5.6 kgClear Chicken stock
5.8 kgTotal recipe weight
Set up the chicken stock following the chicken stock recipe.
When the chicken stock is almost done make the soup as per below steps.
Make wafer-thin omelets:
break the eggs into the mixing bowl and add salt and pepper.
Whisk until you have a fluffy liquid.
Heat the skillet with oil on a medium heat.
When hot, pour part of the egg into the pan so it thinly covers the bottom of the pan.
Turn the omelet when the top is dry and fry for a further minute or so until lightly brown.
Place the omelet on a plate and repeat the process until you have no liquid left.
Roll each omlet into a firm roll and slice the rolls into thin slices of about half a centimetre.
Place the omlet in a bowl for serving.
Wash the spring onions, the chili pepper and the fresh herbs and shake off the excess water.
Tear each herb into a separate bowl for serving.
Cut the chili into thin rings and place into a bowl, do the same with the spring onion.
Peal the Ginger, chop it very finely and place in a bowl.
Take the chicken legs from the stock, remove the skin and shred the meat off the bone using two forks.
Place the chicken meat in a large bowl.
Place all the bowls with ingredients on the table, pour the stock into separate bowls, one for each portion.
Everybody now helps themselves to take ingredients and makes their own desired chicken soup.
Add some soy sauce, or chili powder to give more oomph to your soup.
This soup is great when you have a cold or are feeling a bit under the weather.