Coconut Curry Chicken Soup


Small pack of chicken wings

1 1/2 can of coconut milk

3 tablespoons chopped garlic

2 stalks lemongrass chopped

2 tablespoons curry powder

1 tablespoon turmeric

1 teaspoon fish sauce

2 bay leaves

3 star anise

4 cloves

1/2 cup soy sauce

1 sheet Dashi kombu

1 onion

1 tomato quartered

1 green pepper thinly sliced

1 half bundle Thai basil

2 dried chili peppers

3 tablespoons chicken bouillon

sea salt

black pepper

Udon noodles

Mash up garlic, chili peppers, star anise and cloves into a paste.

Place the chicken on medium heat in olive oil. Chop the onion in large sections and saute it, the paste and lemongrass with the chicken. Sprinkle salt and pepper. Brown up the chicken.

Fill stock pot with water. Add tomato, green pepper, kombu, and bay leaves. Pour in soy sauce. Season with turmeric, curry powder, chicken bouillon, sea salt and pepper.

Let it boil for an hour on medium heat. Then add in coconut milk, fish sauce and Thai basil. You may need to add more water too. Let the soup boil for another hour. I added an additional spoonful of chili paste for extra heat. Taste to make sure the salt and pepper is to your preference.

Separately make Udon noodles and combine your bowl.

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