Coconut/chicken soup from Thailand
SoupsCook time: 0 min.
Servings: 2
Servings: 2
Ingredients for Coconut/chicken soup from Thailand
| ½ | pkg | Yeast |
| ½ | can | Coconut milk |
| ½ | Udkernet chili | |
| 1 | tsp | Curry |
| 1 | Chicken breast | |
| 1 | tsp | Salt |
| 1 | tsp | Ground chili |
| 2 | dl | Lukewarm water |
| 300 | g | Wheat flour |
| 4 | dl | Chicken broth |
| 50 | g | Mushroom |
Instructions for Coconut/chicken soup from Thailand
To prepare the Coconut/chicken soup from Thailand recipe, please follow these instructions:
The soup: cut the chicken breast into small pieces. Dissolve 1 bouillon cube in 4 dl. water. Cook the meat in the broth for about 10 min.-foam
Clean the mushrooms and cut into thin slices, add coconut milk and mushroom's chili and cut it into thin slices and add it. Spices in the soup and cook came on in my 10-15.
Flutes: All things mix, knead and bake at 200 degrees c. alm. oven in 10-15 my.
Tips:
The Court is also good with rice.
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