Chicken Soup with Chinese Cabbage and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 4 chicken legs
- 1 head Chinese cabbage
- 1 can coconut milk
- 3 tablespoon curry powder, yellow
- 4 clove (s) garlic, chopped
- 3 large onion (s), roughly diced
- 1 tablespoon chili powder
- 3 tablespoon, leveled chicken broth, grained
- salt water
Print Recipe
Pin Recipe Instructions
- Cook the chicken legs with the cut onions in salted water (just enough water to cover the chicken legs) in a large saucepan for about 45 minutes. Take the legs out of the pot and loosen the bones.
- Return the meat to the pot and add the finely chopped garlic, curry and chili powder and chicken stock. Cut the Chinese cabbage into small pieces (approx. 5 cm pieces) and also add.
- Cook for another 15 minutes, until the Chinese cabbage is soft but still firm to the bite. Add the coconut milk and season with chicken stock and chili powder.
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