RECIPES

Ingredient

• 18g Galangal
• 60g Instant Noodle
• 100g Shrimp
• 25g Shimeji Mushroom
• 6g Bird-Chilli
• 16g Lemongrass
• 1 tsp. Vegetable Oil
• 30g Tomyum Paste
• 1 tbsp. Fish Sauce
• 2 tsp. Sugar
• 2 tsp. Lemonade
• 180g Parsley
• 2g Kaffir Lime Leaves
• 250ml Coconut Milk
• 180ml Water

Direction

1. Preheat the food jar by pouring boiled water
2. Drain the water, place chicken meat and celery into the food jar.Boil water with medium fire. Fill vegetable oil, tomyum paste into the pot and stir fry for good smell. Then fill the coconut milk and water, and mix.
3. Fill galangal, lemongrass, kaffir lime leaves and Shimeji mushroom. Boil for 30 seconds.
4. Season with bird-chilli, fish sauce and sugar then instant noodle. Boil for 30 seconds.
5. Fill lemonade, parsley and shrimp. Boil for 1 minute, turn off the stove.
6. Drain hot water from the food jar, fill the tomyum into the food jar. Close the lid.
7. Leave it for 1 hour, then you can enjoy it.