Chicken Coconut And Green Peas Soup Recipe
Ingredients
| Boneless chicken breast | 250 Gram | |
| Garlic paste | 20 Gram | |
| Soya Sauce 20 ml. | ||
| Fish sauce | 20 Milliliter | |
| Turmeric Po. 2 | ||
| Esabeen Dasi 1000 ml. | ||
| Sallet 8 No. | ||
| Sesame oil | 40 Milliliter (For Soup:) | |
| Coconut milk | 200 Milliliter (For Soup:) | |
| Garlic | 10 Gram (For Soup:) | |
| Coriander | 30 Gram (For Soup:) | |
| Ginger | 15 Gram (For Soup:) | |
| Green peas | 150 Gram (For Soup:) | |
| Sugar | 10 Gram (For Soup:) | |
| Lemon Grass 2 herbs. | ||
| Salt-Pepper To Taste | ||
Directions
GETTING READY
1)Slice the chicken and marinate in a mixture containing garlic, soya sauce, turmeric and fish oil for 3 to 4 hours.
2)Chop finely garlic, ginger and coriander. Cut sallet and lemon grass into 4 pieces each.
MAKING
3)In a sauce pan, heat oil and shallow fry the peas and cut vegetables.
4)Add in Esabeen Dais gradually and slowly bring to boil.
5)Once the vegetables are cooked, add in salt, pepper, sugar, lemon leaves, corainder, sallet and coconut milk.
SERVING
6)Garnish with green coriander and serve fresh.
1)Slice the chicken and marinate in a mixture containing garlic, soya sauce, turmeric and fish oil for 3 to 4 hours.
2)Chop finely garlic, ginger and coriander. Cut sallet and lemon grass into 4 pieces each.
MAKING
3)In a sauce pan, heat oil and shallow fry the peas and cut vegetables.
4)Add in Esabeen Dais gradually and slowly bring to boil.
5)Once the vegetables are cooked, add in salt, pepper, sugar, lemon leaves, corainder, sallet and coconut milk.
SERVING
6)Garnish with green coriander and serve fresh.
Chef
