Cooking with Peachy

“This chicken soup is inspired to Thai cuisine, tasty, flavorful, it’s a combination of sweet and spicy, galangal is an alternative to ginger”

Difficulty: ★★
Cooking time: 1 hour
Servings: 4
Calories per serving: 400 kcal

Ingredients:

• Chicken (cut into strips) – 500 g (1.10 lb.)
• Green curry paste – 1 tbsp.
• Black pepper (ground) – a pinch
• Bouillon cube – 1/2 PC. (vegetable flavor)
• Chicken stock powder – 1/2 tbsp. (optional)
• Onion (sliced) – 1 PC.
• Garlic (minced) – 2 cloves
• Red bell pepper (sliced) – 80 g (2.82 oz.)
• Lemongrass – 1 stalk
• Kaffir Lime leaves – 2 PCs.
• Celery (sliced) – 150 g (5.29 oz.)
• Wheat noodles – 100 g (3.53 oz.)
• Coconut milk – 400 ml (13.53 fl.oz.)
• Ginger powder – 1/2 tsp.
• Extra virgin olive oil – 2 tbsp.
• Chicken stock – 1 cup.

Directions:

1. Remove the chicken meat from bones and cut into strips.
2. Bring to a boil the water with chicken bones and a pinch of salt to prepare the chicken stock.
3. Season the chicken strips with the chicken stock powder and ginger powder.
4. In a wok, heat the olive oil and sauté the green curry paste for 1 minute.
5. Add the onion, garlic, chicken strips, lemongrass, ground pepper and cook until meat is golden.
6. Add the celery, coconut milk, a half of bouillon cube, and keep simmering for 5 minutes.
7. Add a cup of chicken stock, noodles, lime Kaffir leaves and simmer until noodles are cooked (add chicken stock as needed).
8. Complete the recipe with the red bell pepper and serve.