Soups are not always presented with a clear broth but no soup served with thick coconut milk as this tomato coconut chicken soup. Curious to taste it? Let’s consider the following recipe.
Ingredients / spices:
1/2 chicken, cut into 8 pieces
100 grams of mushroom, halved
2 stalks lemongrass, crushed
2 cm galangal, crushed
1 bay leaf
3 lime leaves, remove the leaves bones
3 green tomatoes, cut into pieces
1 red tomatoes, cut into pieces
2 large red chilies, cut round 1 cm
3 1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons sugar
1,250 ml coconut milk from coconuts 1+
1 tablespoon tamarind water 1 teaspoon of tamarind and 2 tablespoons of water, dissolve
3 whole cloves garlic, fried
2 red onions, fried
3 curly red chilies, fried
1 teaspoon dried shrimp, roasted
How to make chicken soup tomato coconut milk:
- Boil the coconut milk, spices, lemon grass, galangal, bay leaves and lime leaves to a boil and fragrant.
- Add chicken. Stir until it changes color. Add tomatoes, chili, salt, pepper, and sugar. Cook until boiling
- Enter mushroom. Cook until done. Enter tamarind water. Stir well.