6 cups water
1/4 cup olive oil
2 onions, sliced, cooked and halved
1/4 cup deodorized water
1 teaspoon crushed red pepper
1 teaspoon crushed red pepper flakes
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 (8 ounce) cans tomato soup
2 (8.5 ounce) cans cream tomato soup
7 tablespoons lemon juice
3 cups chicken broth
3 cups chicken broth
2 quarts chicken broth
In a medium saucepan bring water and olive oil to a boil. Reduce heat, cover, and simmer 15 minutes.
In a large pot over medium high heat, brown 1 tablespoon onion and cook 2 minutes, stirring occasionally. Remove from heat and stir in onion slices. Pour in remaining water, adding about half a cup per slice. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.
In a medium saucepan, place onion slices, red pepper, crushed red pepper flakes, salt, pepper, basil, oregano, basil, rosemary, tomato soup, cream tomato soup, chicken broth, chicken broth, tomato soup, chicken broth, tomato soup, chicken broth, tomato soup, chicken broth, and tomatoes.
Reduce heat, cover, and simmer for 20 minutes. Add chicken broth and chicken broth. Bring to a boil. Reduce heat. Simmer for about 10 minutes.
Reduce heat to low and add chicken broth. Simmer for 5 minutes. Heat to medium heat, stirring occasionally. Add tomato soup, cream tomato soup, tomatoes, red pepper, basil, oregano, basil, rosemary, tomato soup, chicken broth, chicken broth, tomato soup, chicken broth, tomato soup, chicken broth, and tomatoes. Reduce heat to medium-low and simmer for 15 minutes. Add lemon juice and chicken broth. Reduce heat to medium and simmer for 10 minutes.
Return chicken broth mixture to meat liquid in large pot and add water, leaving a 1/3 cup headspace in the pot. Bring to a boil for 2 minutes, stirring occasionally. Reduce heat, reduce heat to low, and simmer for 2 hours. Stir in lemon juice and lemon zest.
Remove lid from pot and add lemon juice. Stuff bottom of pot with foil. Press cherry tomatoes in pot, slightly overlapping. Tint cherry tomatoes with vegetable-oil spray. Place a large or decorative serving bowl near center of pot. Pour or scoop broth mixture over tomatoes, cover pot, and simmer 2 minutes. Serve soup over hot cooked rice or noodles.
I haven't had anything yet from Laos but it looks very tasty. My version has blue extracted coconut milk. I also substituted sour milk for the skim milk. I may try avoiding neonatal powder as it could cause confusion. I first added white sugar but after that switched to dark rum to see what worked and it was quite palatable. My batter seemed a bit dry so I just left it as is and will probably make again. The directions as written are pretty simple but I followed them exactly. I fluffy baked it in a 9inch square pan and added lumps of small garlic which worked really well. I realise now that I should have frozen the batter longer than the baked times however. The next day I will definitely ma
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