Spicy Chicken Soup (Gang Pa Gai

Prepare:

500 g. Chicken meat stick with its bone
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar

Paste: 

15 whole guinea-peppers
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp paste
Ground all of paste in gradients together

Cooking Instructions:

1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.

2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.

If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.

3. Cook the meat for 10 minutes.

4. Add pumpkin and cook for 10 more minutes.

5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.

6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.

7. Serve with hot jasmine rice or rice noodle