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Chicken Soup With Green Curry Paste Part 1 – Preparing The Dish

peachy24's picture
This is my simple version of cooking GREEN CURRY CHICKEN SOUP.
Ingredients
  Chicken strips 500 Gram
  Green curry paste 1 Tablespoon
  Ground pepper seeds 1 Pinch
  Broth cube 1⁄2 (Vegetable Flavor)
  Chicken powder 1 Tablespoon
  Thinly sliced onion 1 Cup (16 tbs)
  Chopped garlic 2 Clove (10 gm)
  Sliced red bell pepper 80 Gram
  Lemon grass stalk 1
  Lemon leaves 2
  Sliced celery 150 Gram
  Pancit 100 Gram
  Coconut milk 400 Milliliter
  Ginger powder 1⁄2 Teaspoon
  Extra virgin olive oil 2 Tablespoon
  Chicken stock/Soup stock 1 Cup (16 tbs)
Directions

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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Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Restriction: 
High Protein
Interest: 
Healthy
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!

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