TH12831U - Tom Yum soup with sprouted brown rice water and coconut water. - Google Patents

Abstract

Updated 10/10/2016 (20/09/2016) A Tom Yum soup recipe containing sprouted brown rice water and coconut oil has been revealed. The ingredients include: 200-300 g lemongrass starter culture, 150-250 g rice water, 20-25 g cornstarch, 4-6 g blended bird's eye chilies, 55-65 g tomatoes, 45-55 g oyster mushrooms, 25-35 g basil seeds, 80-130 g coconut oil, 25-45 g coconut flesh, 15-25 g lemongrass, 4-6 g galangal, 4-6 g kaffir lime leaves, 1.5-3 g salt, 5-10 g lime juice, 5-10 g fish sauce, and 1.5-3 g sugar. The lemongrass starter culture can be prepared from 400-600 g lemongrass and 300-400 g galangal. 2,900-3,100 grams of water. Rice water can be prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. Starch water can be prepared from 50-150 grams of tapioca starch and 50-150 grams of water. Bring the lemongrass and galangal broth base, water, and coconut water to a boil. Add the chopped lemongrass and thinly sliced galangal. Then add the prepared tomatoes, coconut flesh, oyster mushrooms, and basil seeds to the pot and season with fish sauce, sugar, chili, and lime juice. Once boiling, add the starch water and stir to act as a binder. This will prevent separation when frozen and maintain the same texture after reheating. Once boiling, add kaffir lime leaves, stir well, and remove from heat. Vacuum pack to protect against microbial contamination and prevent loss of water, aroma, and flavor. It also prevents the absorption of unpleasant odors back into the soup, which would degrade its physical quality, sensory quality (texture), and nutritional value. Then, they are subjected to the IQF (Individual Quick Freezing) process to rapidly reduce the temperature. ----------------------------------------------------------------- Revised Invention Summary 2/6/2016: A Tom Yum soup recipe containing sprouted brown rice water and coconut oil has been revealed. It includes: 200-300 g of lemongrass starter culture, 150-250 g of rice water, 20-25 g of starch slurry, 4-6 g of blended bird's eye chili, 55-65 g of tomatoes, 45-55 g of oyster mushrooms, 25-35 g of basil seeds, 80-130 g of coconut oil, 25-45 g of coconut flesh, 15-25 g of lemongrass, 4-6 g of galangal, 4-6 g of kaffir lime leaves, 1.5-3 g of salt, 5-10 g of lime juice, 5-10 g of fish sauce, and 1.5-3 g of sugar. The lemongrass starter culture can be prepared from: 400-600 g of lemongrass, 300-400 g of galangal, and water... 2,900-3,100 grams of rice water can be prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. Starch water can be prepared from 50-150 grams of tapioca starch and 50-150 grams of water. Bring the lemongrass and galangal broth base, water, and coconut water to a boil. Add the chopped lemongrass and thinly sliced galangal. Then, add the prepared tomatoes, coconut flesh, oyster mushrooms, and basil seeds to the pot and season with fish sauce, sugar, chili, and lime juice. Once boiling, add the starch water and stir to act as a binder. This prevents separation when frozen and maintains the same texture after reheating. Once boiling, add kaffir lime leaves, stir well, and remove from heat. Vacuum pack to protect against microbial contamination, prevent loss of water, aroma, and flavor, and prevent the absorption of unpleasant odors back into the soup, which would degrade its physical quality, sensory quality (texture), and nutritional value. Then it is subjected to the IQF (Individual Quick Freezing) process to rapidly reduce the temperature. ----------------------------------------------------------------- A new, improved request has revealed a recipe for Tom Yum soup with rice and coconut water, consisting of... The preparation of lemongrass starter culture includes 500-600 grams of lemongrass, 350-400 grams of galangal, and 3,000-3,100 grams of water. The preparation of rice water includes 300-400 grams of sprouted brown rice and 1,000-1,100 grams of water. The preparation of starch water includes 100-150 grams of TK-04 tapioca starch, 100-150 grams of water, 5-6 grams of blended bird's eye chili, 60-65 grams of tomatoes, 50-55 grams of oyster mushrooms, 30-35 grams of basil seeds, 100-130 grams of coconut water, 35-45 grams of coconut flesh, 20-25 grams of lemongrass, 5-6 grams of galangal, 5-6 grams of kaffir lime leaves, 260-300 grams of lemongrass starter culture, and rice water. 200-250 grams of rice flour, 22-25 grams of starch, 2.5-3 grams of salt, 8-10 grams of lime juice, 8-10 grams of fish sauce, 2.5-3 grams of sugar, including the method for making this Tom Yum soup with rice flour and coconut milk.

Claims (2)

Revised 10/10/2016 (20/09/2016) 1. Tom Yum Soup with sprouted brown rice water and coconut water: Ingredients include 200-300 g of lemongrass concentrate, 150-250 g of rice water, 20-25 g of starch water, 4-6 g of blended bird's eye chili, 55-65 g of tomatoes, 45-55 g of oyster mushrooms, 25-35 g of basil seeds, 80-130 g of coconut water, 25-45 g of coconut flesh, 15-25 g of lemongrass, 4-6 g of galangal, 4-6 g of kaffir lime leaves, 1.5-3 g of salt, 5-10 g of lime juice, 5-10 g of fish sauce, and 1.5-3 g of sugar. 2. Tom Yum Soup with sprouted brown rice water and coconut water. According to Protection 1, the lemongrass starter culture is prepared from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. 3. Tom Yum soup containing sprouted brown rice water and coconut water, according to Protection 1, where the rice water is prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. 4. Tom Yum soup containing sprouted brown rice water and coconut water, according to Protection 1, where the starch water is prepared from 50-150 grams of tapioca starch and 50-150 grams of water. 5. The appropriate Tom Yum soup containing sprouted brown rice water and coconut water, according to Protection 1, consists of: 260 grams of lemongrass starter culture, 200 grams of rice water, 22 grams of starch slurry, 5 grams of blended bird's eye chili, 60 grams of tomatoes, 50 grams of oyster mushrooms, 30 grams of basil seeds, 100 grams of coconut water, 35 grams of coconut flesh, 20 grams of lemongrass, 5 grams of galangal, 5 grams of kaffir lime leaves, 2.5 grams of salt, 8 grams of lime juice, 8 grams of fish sauce, 2.5 grams of sugar. 6. Tom Yum soup containing sprouted brown rice water and coconut water, according to claim 5, where the lemongrass starter culture is prepared from 500 grams of lemongrass, 350 grams of galangal, and 3,000 grams of water. 7. Tom Yum soup containing sprouted brown rice water and coconut water, according to claim 5, where the rice water is prepared from 300 grams of sprouted brown rice and 1,000 grams of water. 8. Tom Yum soup containing sprouted brown rice water and coconut water. According to claim 5, starch water is prepared from 100 grams of tapioca starch and 100 grams of water. ----------------------------------------------------------------------------------------------------- Edited 02/06/2016 1. Tom Yum soup with sprouted brown rice water and coconut water contains: 200-300 grams of lemongrass starter, 150-250 grams of rice water, 20-25 grams of starch water, 4-6 grams of blended bird's eye chili, 55-65 grams of tomatoes, 45-55 grams of oyster mushrooms, 25-35 grams of basil seeds, 80-130 grams of coconut water, 25-45 grams of coconut flesh, 15-25 grams of lemongrass, 4-6 grams of galangal, 4-6 grams of kaffir lime leaves, 1.5-3 grams of salt, 5-10 grams of lime juice, 5-10 grams of fish sauce, and 1.5-3 grams of sugar. 2. Tom Yum soup with sprouted brown rice water and coconut water. According to Protection 1, the lemongrass starter culture is prepared from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. 3. Tom Yum soup containing sprouted brown rice water and coconut water, according to Protection 1, where the rice water is prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. 4. Tom Yum soup containing sprouted brown rice water and coconut water, according to Protection 1, where the starch water is prepared from 50-150 grams of tapioca starch and 50-150 grams of water. 5. The appropriate Tom Yum soup containing sprouted brown rice water and coconut water, according to Protection 1, consists of: 260 grams of lemongrass starter culture, 200 grams of rice water, 22 grams of starch slurry, 5 grams of blended bird's eye chili, 60 grams of tomatoes, 50 grams of oyster mushrooms, 30 grams of basil seeds, 100 grams of coconut water, 35 grams of coconut flesh, 20 grams of lemongrass, 5 grams of galangal, 5 grams of kaffir lime leaves, 2.5 grams of salt, 8 grams of lime juice, 8 grams of fish sauce, 2.5 grams of sugar. 6. Tom Yum soup containing sprouted brown rice water and coconut water, according to claim 5, where the lemongrass starter culture is prepared from 500 grams of lemongrass, 350 grams of galangal, and 3,000 grams of water. 7. Tom Yum soup containing sprouted brown rice water and coconut water, according to claim 5, where the rice water is prepared from 300 grams of sprouted brown rice and 1,000 grams of water. 8. Tom Yum soup containing sprouted brown rice water and coconut water. According to claim 5, starch solution can be prepared from 100 grams of starch and 100 grams of water. ----------------------------------------------------------------------------------------------------- New revised request. 1. Tom Yum Soup with Rice and Coconut Water: This recipe includes a lemongrass starter culture made from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. The rice water is made from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. The starch mixture is made from 50-150 grams of TK-04 tapioca starch, 50-150 grams of water, 4-6 grams of blended bird's eye chilies, 55-65 grams of tomatoes, 45-55 grams of oyster mushrooms, 25-35 grams of basil seeds, 80-130 grams of coconut water, 25-45 grams of coconut flesh, 15-25 grams of lemongrass, 4-6 grams of galangal, and 4-6 grams of kaffir lime leaves. Lemongrass broth concentrate 200-300 grams, rice water 150-250 grams, cornstarch slurry 20-25 grams, salt 1.5-3 grams, lime juice 5-10 grams, fish sauce 5-10 grams, sugar 1.5-3 grams. 2. Tom Yum soup with rice and coconut water, as per claim 1, should ideally consist of: Lemongrass starter culture is prepared from 500 grams of lemongrass, 350 grams of galangal, and 3,000 grams of water. Rice water is prepared from 300 grams of sprouted brown rice and 1,000 grams of water. Starch mixture is prepared from 100 grams of TK-04 tapioca starch, 100 grams of water, 5 grams of blended bird's eye chili, 60 grams of tomatoes, 50 grams of oyster mushrooms, 30 grams of basil seeds, 100 grams of coconut water, 35 grams of coconut flesh, 20 grams of lemongrass, 5 grams of galangal, 5 grams of kaffir lime leaves, 260 grams of lemongrass starter broth, 200 grams of rice water, 22 grams of starch mixture, 2.5 grams of salt, 8 grams of lime juice, 8 grams of fish sauce, and 2.5 grams of sugar.