Filter
Reset
Sort ByRelevance
WSHELFOON
Malaysian chicken soup
A tasty recipe. The main course contains the following ingredients: poultry, traditional olive oil and coconut.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a wok or frying pan. Fry the chicken on a high heat for about 2 minutes.
-
Add the vegetables and cook for another 2 minutes. Put in the curry paste.
-
Pour the coconut milk and the water and bring to the boil. Cook for about 3 minutes. Meanwhile, bring a pot of water to the boil.
-
Cook the noodles for about 15 seconds. and let it drain. Divide the noodles over deep plates. Season the soup with fish sauce and spoon on the noodles.
Blogs that might be interesting
-
40 minMain dishdried red lentils, turmeric, peeled canned tomatoes, tap water, onion, garlic, Red pepper, fresh ginger, fresh coriander, (olive oil, garam masala, cumin, mustard seed, fresh spinach,dahl with spinach
-
15 minMain dishbroken green beans, garlic, fresh coriander, Mihoen, tilapia, wok oil, coconut milk,tilapia in exotic sauce
-
15 minMain dishlamb chop, romatomat, garlic, traditional olive oil, sprig of rosemary,lamb chops from the oven
-
70 minMain dishgarlic, fresh ginger, chilled lemongrass lemongrass, whole chicken, tap water, chicken broth tablet, sunflower oil, pandan rice, medium sized egg, fresh celery, bean sprouts, lemon, baked onions,soto ajam (indonesian chicken soup)
Nutrition
390Calories
Sodium21% DV500mg
Fat17% DV11g
Protein64% DV32g
Carbs13% DV39g
Fiber36% DV9g
Loved it