Ingredients
1. Youngest Chicken 300 g
2. Carrots, sliced about ½ inch thick 100 g
3. Onion cut four 4 head
4. Potato peel. Cut into small pieces 1 ½ x 1 ½ inches at 200 g
5. Tomatoes, black ball 10-12
6. Rooted celery root 3
7. Freckles Yom 4-5 cloves
8.½ tablespoon peppercorn garnish
sauce 1 tablespoon salt 2 teaspoons
1. Pour water into the pot along with coriander root, garlic and pepper chicken on low heat until boiling, spoon out the froth
2.Add potatoes and simmer for about 15-20 minutes, add the carrot
3. Shifts as the carrots are almost cooked, add the onion and simmer until the soup is cooked, sweet relish, onion, seasoning with salt and fish sauce
4.Add tomato to Simmer, but enough to peel the tomatoes have broken off
5. Dip served with
.
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