This is my simple version of cooking GREEN CURRY CHICKEN SOUP.
Green curry paste
1 (Vegetable Flavor)
Thinly sliced onion
1 Cup (16 tbs)
2 Clove (10 gm)
Sliced red bell pepper
Lemon grass stalk
Extra virgin olive oil
Chicken stock/Soup stock
1 Cup (16 tbs)
Remove the chicken meat from bones and cut into strips. Bring to boil the water with chicken bones and a little of salt to prepare the chicken broth. Season the chicken strips with the chicken stock powder and ginger powder.
In a wok, heat the olive oil, saute the green curry paste for 1min then add the onion, the minced garlic, the chicken strips, the lemon grass, the gound pepper and cook until meat is golden, add the sliced celery, the cocomilk, a half of broth cube, and keep simmering for 5min. Add a cup of chicken stock, the pancit, the lemon leaves and bring to boil until pancit are cooked (add chicken stock if needed), complete the recipe with the sliced red pepper and serve.
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On a cozy winter day their could be nothing better then a hot bowl of chicken soup and if you agree then this amazing chicken soup recipe loaded with flavors is a must watch for you. The chef here has divided the video in 2 parts – In this part she displays the ingredients which you will need and provides step by step instructions to make chicken broth. Watch part 2 to see the full recipe.