GREEN CURRY CHICKEN SOUP Part 1 Recipe Video

This is my simple version of cooking GREEN CURRY CHICKEN SOUP.

Ingredients

 
* CHICKEN STRIPS €“ 500gr.
 
* GREEN CURRY PASTE €“ 1 tbsp.
 
* A PINCH OF GROUND MIXED PEPPER SEEDS.
 
* BROTH CUBE €“ ½ PC. (Vegetable favour)
 
* CHICKEN POWDER €“ ½ SCOOP
 
* THINLY SLICED ONION €“ 1 PC.
 
* CHOPPED GARLIC €“ 2 cloves
 
* SLICED RED BELL PEPPER €“ 80gr.
 
* LEMON GRASS €“ 1 stalk
 
* LEMON LEAVES €“ 2 PCs.
 
* SLICED CELERY €“ 150gr.
 
* PANCIT €“ 100gr.
 
* COCOMILK €“ 400ml.
 
* GINGER POWDER €“ ½ tsp.
 
* EXTRA VIRGIN OLIVE OIL €“ 2 tbsp.
 
* CHICKEN STOCK OR SOUP STOCK

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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