Chicken Soup with Pork and Dried Crab Tails From Chiang Mai – Geng Hang Huay

I N F O As part of a formal Thai meal, this rustic soup often accompanies a dry pork curry Chiang Mai.

P a g e Bring soup to a boil. Season with salt, add chicken breast and simmer – about 10 min. Remove, cool and chop. Bubble soup repeatedly, skim, add minced pork and stir to prevent lumps.

Bubble gently for a few seconds, then add dried onion, celery, crab tails and chicken. Add sorrel or rosella leaves and serve as soon as the leaves have collapsed.

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