Kimlo Soup Recipe

Ingredients

• Chicken breast - 1/2 head
• Chicken broth - 1.5 liters
• Fish balls - 15 grains
• Carrots, thickly sliced ​​- 2 pieces
• Ear mushrooms, sliced ​​- 70 grams
• Tuberose flower, remove the pistil - 25 grams
• Soun, soak until soft - 50 grams
• Spring onions, sliced ​​- 2 stalks
• Celery, bunch - 1 stick
• Salt - 1 tsp
• Pepper - 1/4 tsp
• Broth powder - 1/4 tsp
• Oil, for frying - to taste
• Ground spices:
• Garlic - 2 cloves
• Shallots - 4 grains
• See Mother's Recipe Version

Plans

• Boil chicken breast until tender and cooked. Set aside as much as 1.5 liters of broth. Drain the chicken and then shred. Set aside.
• Saute ground spices until fragrant and cooked. Set aside.
• In a saucepan, heat the broth until it boils.
• Add the scallions, celery, carrots, and fish balls. Cook until the carrots are slightly tender.
• Add the ground spices. Stir well.
• Add shredded chicken, ear mushrooms, tuberose flowers, and vermicelli. Stir well.
• Season with salt, pepper and ground broth. Stir and cook until boiling. Correction taste. Lift.
• Ready to be served.
• 1. Chicken broth can use free-range chicken to make it more savory.

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