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Print Recipe
Thai Chicken Broth with Mint
We all love the usual chicken broth. It is tasty and known for its beneficial and therapeutic properties. Offer the option of soup on coconut milk with a very interesting Asian taste. Try it once and you will fall in love with it!
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Boil the chicken in water, add a small carrot, a piece of onion, and herbs.
    Boil the chicken in water, add a small carrot, a piece of onion, and  herbs.
  2. Carrot rub on a large grater, cut onion as you like, make frying with oil
    Carrot rub on a large grater, cut onion as you like, make frying with oil
  3. I have had the Thai curry paste and dry coconut milk. Keep in mind that this paste is very sharp and if you are not a fan of such extreme taste, add the paste gradually. For a stronger flavor, add a simple curry powder or generally use only it.
    I have had the Thai curry paste and dry coconut milk.
Keep in mind that this paste is very sharp and if you are not a fan of such extreme taste, add the paste gradually.
For a stronger flavor, add a simple curry powder or generally use only it.
  4. Part chicken broth, while the chicken cooked, I cooled to a warm state and in a separate bowl mixed with dry coconut milk until dissolved.
    Part chicken broth, while the chicken cooked, I cooled to a warm state and in a separate bowl mixed with dry coconut milk until dissolved.
  5. From the broth, take out the carrots, onions, herbs. We throw them away. Chicken also spread on a plate and let cool. In broth adding roasting, broth with coconut milk, curry paste or powder, salt and pepper to taste. In the hot broth throw mint sprigs-the more the better. Squeeze out juice of one lemon (also to taste).
    From the broth, take out the carrots, onions, herbs.
We throw them away.
Chicken also spread on a plate and let cool.
In broth adding roasting, broth with coconut milk, curry paste or powder, salt and pepper to taste.
In the hot broth throw mint sprigs-the more the better. Squeeze out juice of one lemon (also to taste).

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