This is my simple version of cooking GREEN CURRY CHICKEN SOUP.
Green curry paste
Ground pepper seeds
1⁄2 (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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This is part 2 of Chicken Soup with Green Curry Paste recipe. The chef here provides clear suggestions to combine chicken with lemon grass and coco milk to make that perfectly tasting soup. This is sure to impress your family and could be used as a great cold remedy!
Chicken Soup With Green Curry Paste Part 1 – Preparing The Dish Recipe Video