Essay About Lemon Soup

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REFRESHING TOM YUM SOUP SERVES 4 PREPARATION TIME 10 MINUTES COOKING TIME 20 MINUTES INGREDIENTS 1 lb. chopped chicken ½ lb. fresh shrimps 2 squids 2 cups low sodium chicken broth 1 lemon grass 1-inch galangal 2 kaffir lime leaves 3 tsp. red chilli flakes 3 tbsp. chopped tomatoes 2 tsp. sliced shallots 2-½ tbsp. lemon juice 1 tsp. cilantro INSTRUCTIONS 1. Place chopped chicken in a pot then pour chicken broth into the pot. 2. Season with lemon grass, galangal, sliced shallots, lemon juice, cilantro, tomatoes, and kaffir lime leaves. Bring to boil. 3. Once it is boiled, reduce the heat then stir in fresh shrimps, squids, and red chilli flakes. Stir well. 4. Cook the soup for another 5 minutes then transfer to a serving bowl. 5. Serve and…show more content…
Only, you have to be strict to the herbs if you want to taste the delicacy. CRISPY CHICKEN SCHNITZEL SERVES 4 PREPARATION TIME 15 MINUTES COOKING TIME 20 MINUTES INGREDIENTS 1 lb. boneless chicken breast 1 organic egg ¾ cup almond flour Vegetable oil, to fry SAUCE: 2 tbsp. mayonnaise ¾ tsp. paprika 3 tsp. olive oil ½ tsp. black pepper 3 tsp. mustard INSTRUCTIONS 1. Cut the chicken into slices then set aside. 2. Crack the egg then place in a bowl. 3. Dip the sliced chicken in the egg then roll in the almond flour. Set aside. 4. Preheat a pan over medium heat then pour vegetable oil into the pan. 5. Once it is hot, put the coated chicken in the pan then fry until both sides are lightly golden. Transfer to a serving dish. 6. After that, place mayonnaise, paprika, olive oil, black pepper, and mustard in a bowl then mix until incorporated. 7. Drizzle the sauce over the chicken schnitzel then serve. 8. Enjoy. NUTRITION PER SERVING CALORIES 333 PROTEIN 36.1 FIBER 1.1 SUGARS 1 FAT 18.8 FRIED ZUCCHINI NOODLES WITH ROASTED PISTACHIOS SERVES 4 PREPARATION TIME 10 MINUTES COOKING TIME 20 MINUTES INGREDIENTS 3 medium zucchinis 2 tsp. olive oil 2 tsp. minced garlic ½ tsp. pepper 2 organic…show more content…
red chilli flakes ¼ cup roasted pistachios INSTRUCTIONS 1. Using a julienne peeler shred the zucchini into noodles form. Set aside. 2. Preheat a skillet over medium heat then pour olive oil to the skillet. 3. Stir in minced garlic then sauté until wilted and aromatic. 4. Crack the eggs then place in a bowl. Using a fork stir until incorporated. 5. Pour the egg over the skillet then stir until becoming scrambles. 6. Add zucchini noodles and red chilli flakes to the skillet then stir well. 7. Transfer to a serving dish then sprinkle roasted pistachio on top. 8. Serve and enjoy. NUTRITION PER SERVING CALORIES 124 PROTEIN 6.4 FIBER 2.6 SUGARS 3.4 FAT 8.5 TIP This zucchini is also good to be consumed as soup. You just simply have to add about 2 cups of broth to this recipe and enjoy the dish and cold night. TOMATO SALSA IN CHEESE CUP SERVES 4 PREPARATION TIME 10 MINUTES COOKING TIME 30 MINUTES INGREDIENTS 8 slices cheese SALSA: 1 cup diced

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