La Galets soup is one of must have in the Christmas tablecloths of Catalonia and the Balearic Islands since the world is world. The galets (aká pasta in the shape of shells or knuckles) at Christmas, the bigger the better. , that I am very Instagrammer, I get bored of seeing each year plates of galets without 'chiha nor limoná', without grace ... without soul. That is why this year I have decided to gamble and cover this classic with touches of one of my fetish cuisines, Thai. This is how my proposal for a first course was born: Thai galet soup.
Follow the step by step of this recipe and become the revelation of the stove before the end of the year.
Thai galet soup
This Christmas we come very up and take a version of one of the very classics of the tablecloths of yesterday, today and always with a touch of fusion. Today we teach you how to cook 'Thai galet soup'
Author Hannah mitchell
Kitchen: Thai
Recipe type: Soups
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 170gr of galets
- 150 gr of minced pork
- 900 ml chicken broth
- 1 garlic clove
- 1 egg
- 1 tablespoon of breadcrumbs
- Chily powder
- Black pepper
- Chopped cilantro
- Half a glass of coconut milk
Preparation
- Peel and chop the garlic clove.
- In a large bowl, mix the minced meat with the garlic clove, the egg, the tablespoon of breadcrumbs, chili powder, chopped peanuts, a little black pepper and a little chopped coriander.
- We stir for a while until all the ingredients have been mixed well.
- With the help of a pastry bag, we fill the raw galets.
- We must fill them under pressure so that the meat does not escape during cooking.
- We heat the chicken broth.
- When it starts to boil, we introduce the galets little by little with the help of a spatula and let them cook for 15 minutes.
- When 5 minutes have passed, pour the glass with coconut milk and chopped fresh chives.
- When 10 minutes pass, we plating and ready
- Bon appétit!
Nutritional information per serving
Calories: 400