Chicken breast sliced – 1/2 cup
Shrimps chopped – 1/3 cup
Ginger garlic paste – 1 tsp
Chilli paste - 1 tsp
Ketchup - 2 tsp
Soy Sauce – 1 tsp
Salt – 1 tsp
Oil – 2 tsp
Vinegar – 1 tsp
Sugar – 1 tsp
Egg - 1
Corn Starch – 3 tsp
Chicken Stock – 2 cups
Lemongrass – 1
Lemon juice 1 tsp
Green chilli – 1
Black pepper – 1 tsp
To a large bowl add 4 cups of water and chicken stock. Mix well. In another bowl, add 3 tbsp of water, corn starch, an egg and mix them together. Make sure no lumps are formed. Combine the egg mixture and the chicken stock water. Keep aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil into inner cooking pot and let it heat a bit. Add ginger garlic paste, chilli paste, vinegar, salt, and sauté until the raw smell goes off. Next add the sliced chicken pieces and continue to sauté for few mins.
Next add ketchup, sugar, soy sauce, chopped shrimps one by one and open cook for 5 minutes. Once cooked, transfer this to a bowl and keep aside. Press cancel to stop sauté.
Clean the pot.Press sauté option. Add the combined mixture and lemongrass pieces to the inner cooking pot and cook for 5 mins by stirring continuously.
Then add chicken-shrimp mixture into the soup. Continue to cook for another 10 minutes. Stir in between.
Add green chilli, black pepper, lemon juice and cook until the soup attains the desired consistency. Switch to Keep Warm or Off mode.
Serve hot and tasty Bangladeshi Thai soup.