Cocoa and Curry Cream Soup (Caril)

Name: Cocoa and Curry Cream Soup (Caril)
Yield: 3
Ingredients: 2 1/2 cups of chicken broth; 1/2 cup finely chopped onion; 1/2 cup chopped fresh cilantro; 1 small potato, cut into cubes; 1/2 leaf of bay laurel; to taste salt; 1 whole black peppercorn; 1 tablespoon curry powder; 1 tablespoon cornstarch; 1 cup coconut milk; finely chopped green onion

1
2 1/2 cups of chicken broth
2
1/2 cup finely chopped onion
3
1/2 cup chopped fresh cilantro
4
1 small potato, cut into cubes
5
1/2 leaf of bay laurel
6
to taste salt
7
1 whole black peppercorn
8
1 tablespoon curry powder
9
1 tablespoon cornstarch
10
1 cup coconut milk
11
finely chopped green onion

Ingredients

1
2 1/2 cups of chicken broth
2
1/2 cup finely chopped onion
3
1/2 cup chopped fresh cilantro
4
1 small potato, cut into cubes
5
1/2 leaf of bay laurel
6
to taste salt
7
1 whole black peppercorn
8
1 tablespoon curry powder
9
1 tablespoon cornstarch
10
1 cup coconut milk
11
finely chopped green onion

Directions

1
In a pot, cook the chicken broth, vegetables, bay laurel, salt, and black pepper until the potato is well cooked
2
Moisten the curry powder and cornstarch with a little coconut milk and add it to the soup with the remaining coconut milk
3
Bring to a simmer
4
Season with pepper, if desired, and check the salt
5
Then let it cool
6
Cover and refrigerate for 4 hours or more
7
Sprinkle each serving with finely chopped green onion
8
Serves 2-3 people.