• Stock:
  • 1 onion chopped finely
  • 3 stalks celery chopped
  • 1/2 inch ginger grated
  • Chicken bones
  • 5 cups Water
  • Soup:
  • 1 chicken breast, sliced thinly
  • 10 prawns cleaned and veined (leave the tails)
  • 1/2 tsp chilly powder
  • 1/4th tsp of turmeric
  • 3 green chillies, chopped
  • 3 tbsp lime/lemon juice
  • 8 small folrets of broccoli
  • 1 tsp thai fish sauce (available in any super market)
  • 1/4th tsp sugar
  • 4 garlic cloves chopped fine
  • 1/2 cup coconut milk
  • 200 gm cinese/thai noodles
  • 1 cup vermicelli, cooked
  • 3 tbsp oil
  • Salt to taste
  • Garnish:
  • 4 chopped fried garlics
  • 2 scallions (spring onions), chopped
  • 1 strand coriander leaves
  • 1 lemon halved

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

Heat 1 tbsp oil in a heavy bottom pan and fry the chicken bones for 5 minutes. Now add 5 cups water, chopped onion, celery and ginger and simmer in low heat for 45 minutes.

Now srain the stalk so as to remove all solid particles and put it again on low heat.

In another pan heat the remaining oil and saute the chicken pieces for 5 minutes strain and keep aside.

In the reamining oil saute the prawns for 2 minutes keep aside. In the remaining oil saute the chopped garlic for a minute and add it to the stalk. Add the chicken and prawns to the stalk.

Now add chilly powder, turmeric, green chillies & lemon juice.

Boil for 10 more minutes and add the brocoli florets, salt and fish sauce. Cook till chicken is tender. Add sugar coconut milk. Add another cup water if required.

Bring it to boil and break in the noodles. Cook for 4-5 minutes.

Garnish with fried garlic, coriander leaves and chopped scallions. Deep the lemon pieces.