Thursday, 11 July 2013

Chicken and Prawn Clear Soup

Chicken and Prawn Clear Soup


Chicken boneless cut into small pieces 250g
Prawn 250g
Olive oil 1 tsp
Garlic 4
Ginger 1 small piece
Bay leaf 1
Black pepper 1 tsp
Dry red chilli 1
Chopped coriander leaves
salt to taste

Crush the garlic, ginger, black pepper, and dry red chilli in a mortar and pestle, no need to make it a fine paste.

Heat a pressure cooker, add olive oil. Add bay leaf to the oil. After 30 seconds, add the ground paste and saute for 2 to 3 minutes. Add the boneless chicken pieces and prawns. Saute for a minute and add 2 to 3 cups of water and close the lid. Cook for 2 to 3 whistles. Open the lid after the steam has escaped. Add salt and pepper. Garnish with coriander leaves and enjoy on a cold monsoon evening.

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