Far Eastern stockpot

Name: Far Eastern stockpot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 Soup chicken (approx. 650 g); 1 collar Soup Greens; 1 can(s) (425 ml) Chickpeas; 2 red peppers; 4 stalks of celery; 200 g Sweet peas; 1 can(s) (400 ml) Coconut milk; 1-2 TEASPOONS red curry paste (available in Asian shops); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Curry Powder

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 Soup chicken (approx. 650 g)
1 collar Soup Greens
1 can(s) (425 ml) Chickpeas
2 red peppers
4 stalks of celery
200 g Sweet peas
1 can(s) (400 ml) Coconut milk
1-2 TEASPOONS red curry paste (available in Asian shops)
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Curry Powder

Directions

1
Chicken wash. Clean the soup greens, possibly peel, wash and cut into large pieces. Put the chicken and soup greens in a large pot and add about 1 1/2 litres of water until the chicken is covered. Bring to the boil once. Simmer bouillon at medium heat for about 45 minutes. Regularly skim off any foam that develops on the surface.
2
Drain the chickpeas well over a sieve. Halve the peppers, clean, wash and cut into small cubes. Clean, wash and thinly slice the celery. Clean, wash and chop the sugar snap peas. Take the chicken out of the broth and pour the broth through a sieve. Put the stock back into the pot.
3
Remove flesh from skin and bone and chop finely. Add chickpeas, peppers, celery, sugar snap peas, meat, coconut milk and curry paste to the stock and bring to the boil. Cover and simmer for about 8 minutes. Season to taste with salt, sugar and curry powder. Serve with basmati rice as desired