in Soup Recipes

Chicken soup with Chinese cabbage and coconut milk

updated

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Ingredients for 5 servings:

  • 4 chicken legs
  • 3 large onions, roughly diced
  • n. B. salt water
  • 4 garlic cloves, chopped
  • 3 tbsp curry powder, yellow
  • 1 tbsp chili powder
  • 3 tbsp, leveled chicken broth powder
  • 1 head of Chinese cabbage
  • 1 can coconut milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

my favorite soup

Cook the chicken thighs and sliced ​​onions in salted water (just enough to cover the chicken thighs) in a large pot for about 45 minutes. Remove the thighs from the pot and remove the bones. Return the meat to the pot and add the finely chopped garlic, curry powder, chili powder, and chicken stock. Trim the Chinese cabbage, chop it into small pieces (about 5 cm), and add it as well. Cook for another 15 minutes, until the Chinese cabbage is tender but still firm to the bite. Add the coconut milk and, if desired, season with chicken stock and chili powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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