Lite Coconut Milk (1 can) (Sunflower Store Brand) --- 16F
Chicken Breast (480g) – 16P
Large Yellow Onions (462.5g) – 5C
Green Pepper (185g) – 1C
Celery (180g) – 0.5C
Carrot (206g) – 2C
Green Beans (180g) – 1C
Black Beans (1 can, drained, washed under the running water) – 5.5C
Yellow Squash (415g) – 1C
Ginger Roots (1 thumb size)
Garlic (2-3 gloves)
Curry Powder (4 Tbs)
Powder Red Chili pepper
Salt, Pepper
Agar Agar Powder (optional) (2-3 tsp)

1. Oil the large soup pot. (Use a paper towel to spread and dub off excess oil.) Heat the pot in low heat.

2. Mince the garlic and add to pot.

3. Mince the onions and add to pot.

4. Cook until the all onions are transparent.

5. Chop the chicken breast in a little pieces because you want to have protein mixed well into the soup consistently).

6. Add pepper. Mix the pot contents so that chicken will not burn.

7. When all chicken is cooked, add water till it barely covers onions and chicken.

8. Add the grated ginger roots to the pot.

9. Put a lid and turn the heat to medium.

10. Cut up all vegetables (green peppers, celery, carrot, green beans, yellow squash) in little pieces and add them and black beans to the pot.

11. Add more water so that it will barely cover additional ingredient.

12. Cook until the vegetables are suitably soft. (When you add the vegetables, it’s better to do it from harder ones to soft one, such as in order of celery, carrot, green peppers, green beans, yellows squash)

13. Add 1 can of lite coconut milk. Mix the contents.

14. Add curry powder . Mix the contents.

15. Taste the soup and add a little salt if necessary.

16. If want to make it a little hotter, add powder red chili pepper CAREFULLY.

17. (Optional) Add agar agar powder to thicken the soup so that it will thicken later.

This recipe currently has 0 comments. Add your own comment in the right hand menu.