Chicken soup with coconut milk

Ingredients for Chicken soup with coconut milk

Instructions for Chicken soup with coconut milk

To prepare the Chicken soup with coconut milk recipe, please follow these instructions:

Cut the meat into thin strips. Pil onion and garlic, and chop them very nicely. Cut the chili and scrape the kernels. Cut them into very thin strips (remember to wash hands and boards, for the chilli juice "burns"). Heat the oil in a pan that can hold the soup and season onion, garlic and chili for a couple of minutes. It should not turn brown. Bring the curry paste and let it swim for 1-2 minutes. Bring the meat and stir until it has changed color. Add broth and boil for 5 minutes. Stir the coconut milk through and put it in the soup. Let it all cook for 5 minutes.

Clean and cut the spring onions in thin slices and put them in the soup. Refrigerate 5 minutes. Taste the soup with, if necessary. salt and pepper.

Serve hot with flutes.

tips:
Sharwood tandoori curry paste red, medium strong is available in Bruden, other brands can also be used, but beware of the strength