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TOMATO COCONUT CHICKEN SOUP
1

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

Ground Spices:
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:

  1. Boil the coconut milk, spices, lemon grass, galangal, bay leaves and lime leaves to a boil and fragrant.
  2. Add chicken. Stir until it changes color. Add tomatoes, chili, salt, pepper, and sugar. Cook until boiling
  3. Enter mushroom. Cook until done. Enter tamarind water. Stir well.
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