Gang-jued-ruam-mid Recipe
Thai mixed vegetables soup. Mixed vegetables soup with chicken and shrimp.
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Ingredients
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Soup Base
Vegetables
Seasoning
Method
Prepare the Ingredients
- 1
Chop and Slice
Chop the chicken breast into bite-sized pieces. Peel and devein the shrimp if not already done. Slice the carrot, bell pepper, and mushrooms. Cut the broccoli into florets and prepare the snow peas.
Cook the Soup
- 2
Make the Soup Base
In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic, grated ginger, and chopped lemongrass, stirring until fragrant.
- 3
Add the Broth
Pour in the chicken broth and bring to a boil.
- 4
Add the Chicken and Shrimp
Once boiling, add the chicken pieces and cook for about 5 minutes until they start to cook through. Then add the shrimp and cook for another 3-4 minutes until they turn pink and are cooked through.
- 5
Add Coconut Milk and Vegetables
Stir in the coconut milk, sliced vegetables (carrot, bell pepper, broccoli, snow peas, and mushrooms), and let simmer for 5-7 minutes until the vegetables are tender.
Season and Serve
- 6
Season the Soup
Add fish sauce, lime juice, salt, black pepper, and sliced Thai chili (if using) to the soup. Adjust seasoning to taste.
- 7
