Thai-Style Chicken Soup

Name: Thai-Style Chicken Soup
Yield: 8
Ingredients: 10 cups of chicken broth; 1/2 cup of coconut milk; 3 tablespoons of wheat flour; 2 tablespoons of butter; 2 tablespoons of chopped cilantro; 1 tablespoon of curry powder; 1 tablespoon of olive oil; 1 tablespoon of lemon juice; 1 whole chicken breast without bones; 4 chicken thighs without bones; 4 cloves of garlic, minced; 1 large onion, peeled and cut into cubes; 1 Thai bird's eye pepper, crushed; Salt to taste

1
10 cups of chicken broth
2
1/2 cup of coconut milk
3
3 tablespoons of wheat flour
4
2 tablespoons of butter
5
2 tablespoons of chopped cilantro
6
1 tablespoon of curry powder
7
1 tablespoon of olive oil
8
1 tablespoon of lemon juice
9
1 whole chicken breast without bones
10
4 chicken thighs without bones
11
4 cloves of garlic, minced
12
1 large onion, peeled and cut into cubes
13
1 Thai bird's eye pepper, crushed
14
Salt to taste

Ingredients

1
10 cups of chicken broth
2
1/2 cup of coconut milk
3
3 tablespoons of wheat flour
4
2 tablespoons of butter
5
2 tablespoons of chopped cilantro
6
1 tablespoon of curry powder
7
1 tablespoon of olive oil
8
1 tablespoon of lemon juice
9
1 whole chicken breast without bones
10
4 chicken thighs without bones
11
4 cloves of garlic, minced
12
1 large onion, peeled and cut into cubes
13
1 Thai bird's eye pepper, crushed
14
Salt to taste

Directions

1
Cut the chicken into bite-sized pieces
2
Season with garlic and salt
3
Heat the butter and olive oil in a pan over medium heat
4
Add the chicken and onion
5
Simmer, stirring occasionally, until the chicken is cooked through
6
Mix in the wheat flour and cook for 10 minutes or until lightly browned
7
Combine the chicken broth and curry powder
8
Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is tender
9
Stir in the cilantro, lemon juice, and Thai pepper
10
Serve immediately
11
Distribute among plates and drizzle with coconut milk.