泰国椰麻辣烫

“泰国汤关闭打印泰国椰麻辣烫优美的调味汤,充满野生蔬菜和蛋白质。用于肠道,无糖,这是一个奇妙的穿越汤,对患有甲状腺功能减退和肠道问题。主菜,汤烹饪无谷蛋白、穿越泰国厨师准备时间20分钟时间1小时总时间1小时20分钟份4份热量460千卡成分4 1/2杯骨头汤或蔬菜汤1可以查的有机物溢价或光椰奶2汤匙的有机初榨椰子油1 1/2 - 2汤匙切碎的姜小2 - 3片柠檬草2中等压1中红色的洋葱或大蒜丁香4葱丁2柠檬或酸橙叶5 - 7小豆蔻+额外的品尝喜马拉雅或1汤匙海盐1汤匙的鱼酱1茶匙的发酵酱油1柠檬皮和汁3香菇切碎的迅速增长5牡蛎蘑菇剁碎的红咖喱酱1汤匙1 - 2泰国辣椒切成薄片1红辣椒丁鸡胸肉1杯糖荚豌豆蛋白1的1 - 2杯加拿大的虾可选的南瓜姜土豆面条米饭朱红米粉指令在一大罐添加一汤匙椰子油、红洋葱丁,以及少量的盐援助洋葱在烹饪,在中高温。让他们使成焦糖。一旦焦糖加入切碎的生姜,大蒜和小豆蔻。把热介质。让这个煮一点,这样油就可以被释放。加入咖喱酱和柠檬皮并将其融入到其他成分。加入骨汤、柠檬草、柠檬叶,鱼酱,发酵酱油、蘑菇,切碎的辣椒、泰国红辣椒。将加热到高直到汤开始沸腾。 Once at a boil turn to medium-low and let it cook for an hour. Half an hour into cooking the soup add in chicken, shrimp can be added in 10 to 15 minutes before the hour is done – along with snow peas (so that the peas become tender but still retain a nice green colour). If you want to make this Vegan you can add chickpeas or organic tofu. Take out lemon leaves, cardamom pods and lemongrass Incorporate lime juice and coconut milk as well as an extra tbsp of coconut oil. Let this cook for 5 more minutes before serving as the coconut milk will lower the temperature of the soup. Do a taste test to see if you need any more salt, season to your taste. Serve hot! If you would like a starch potato noodles are great as is rice."

笔记可选
南瓜姜土豆面条
大米
朱红色的米粉

准备时间20分钟

烹饪时间1小时