- 1 pack Mushrooms
- 1 Chili pepper
- 4 Garlic cloves
- 5 Chicken breasts
- 2 Onions
- 2 Galangal roots
- 2 Lime leaves
- 2½ tbsp Soy sauce
- 1 tbsp Tom Yam
Clive the onions to wedges, the mushrooms to quarters, the chili and garlic to thin slices, add 3 thin slices of ginger and cut the chicken to cubes.
Set the EasyCook pot on FRY for 15 minutes. Add the onions until soft (6 min), then add mushrooms and cook until soft (4 min). Add the chili, ginger, garlic, galangal and lime leaves and cook everything until the program ends.
Set the pot to SOUP for 1 hour (you can stop after 40 minutes too).
Cover the contents of the pot with hot water until it reaches the pots 1.4L mark. Add the bundle of cilantro and chicken pieces, and season with salt and pepper to taste (recommended to wait with the seasoning until the end of the program not to oversalt)
Add 2½ tbsp soy sauce and the tom yam.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.