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Using left over turkey from thanksgiving dinner, but you can use chicken - blend up a chopped onion, 4 chopped garlic cloves, 4 tablespoons of water and some salt into a paste. Cut up chicken into small cubes, and cut another onion into half slices. Salt and pepper the chicken, then brown in a medium saucepan of oil (4 tablespoons). Once brown, remove chicken with a spoon, then cook the onion slices into the oil until brown at the edges. Put the chicken and the paste into the pan with the onion and stir - adding a half teaspoon of cayenne pepper, two of red paprika, and a quater of tumeric - stir. Add about 8oz of chicken stock and bring to boil, stiring occasionally, then reduce heat to simmer. Add another 8oz of stock and a couple of tablespoons of flour to thicken, stir. If you want to add some weight to the soup, you can cut a potato into very small cubes and add these to the mix. Finally add about 8oz of coconut milk and bring back to boil, then reduce heat to simmer for about twenty minutes.
If you want you can cook up some noodles or angel hair pasta and serve the soup over these. |
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