Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, hand-tore spelt noodle chicken soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Hand-tore Spelt Noodle chicken Soup is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Hand-tore Spelt Noodle chicken Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook hand-tore spelt noodle chicken soup using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hand-tore Spelt Noodle chicken Soup:
- Get 3/4 cup organic AP flour
- Get 1/4 cup organic spelt flour
- Make ready 1/4 tsp salt
- Get 16 oz homemade chicken broth
- Get 1 yellow squash
- Make ready 6 small tomatoes
- Take 4 mushroom
- Make ready 1/2 cup sweet Thai basil
- Get 1 tsp salted shrimp
- Take Fish sauce
- Take 1 Tsp galangal
- Prepare 1 Tsp lemon Grass
Add a tsp salt to marinate the veggie. Here is how you cook that. Ingredients of Hand-tore Spelt Noodle chicken Soup. Add the carrot, celery, leek corn and salt.
Instructions to make Hand-tore Spelt Noodle chicken Soup:
- Slowly add water into flour mix with salt. Knead the dough until smooth. Wrap it in a plastic bag and rest for at least 30 min.
- Shredded yellow squash into matchsticks. Add a tsp salt to marinate the veggie.
- Heat up the broth and add 16 oz of cold water. Shred chicken meat by hands. Save one cup for each person.
- Once the broth heat up to rolling ball. Roll the dough into a big round flat piece at 1/8 ” thickness. Tear one piece at a time to boiling broth. Add rinsed squash, halved tomatoes. Adjust seasoning with fish sauce and salt. Drizzle a little bit sesame oil.
Ingredients of Hand-tore Spelt Noodle chicken Soup. Add the carrot, celery, leek corn and salt. Place the chicken, carrot, celery, onion, leek, bay leaves, garlic, peppercorns and water in a large pot over high heat and bring to a boil. Reduce the heat to medium, cover with a lid and simmer. Put the chicken on a board and shred into bite-size pieces using a couple of forks.
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