I don’t get along the soup and I don’t get along. On the other hand, stove, often and abundant, stick to the tank stew. Forget the count of calories, there is magic in there.
Soup. It can be so boring. Of course, it is healthy, full of nutrients and all that jumbo mambo. But it is also so full of sodium and decomposition noodles that they turn into a pulp on the tongue. Of course, the image on the can seem incredible and everything sounds good. The count of calories is printed in large numbers, so you feel as if you were healthy. Nevertheless. Always disappointed. Yes, the soup and we don’t get along very much. (If someone worries enough, I give it three weeks before there are at least 1 or two recipes of soup here and you can be like “Hey Kita! You are a liar. You said you don’t like the soup.” You would be right.) This Thai chicken stew is not a soup.
It is stewed. And stew on the other hand, well, it’s a different story. Dense and abundant. Follow the ribs. Forget to count those calories – this is still a crazy science. There is magic inside that makes it dense and filling. This takes chicken noodle soup and punches in the face with flavor. No more insipid and overexalized soup. Only a sweet and spicy cuisine headed towards Ya with fresh peas and an explosion of curry.
The chicken noodle soup has just met her older brother.
There is nothing like a stew to warm you on a cold day. Try some of these recipes to heat your crowd!
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A fun ride on a classic “chicken soup” with a pinch of spice and flavor inspired by the Thai recipes: this stew is a victory when you need a bowl of something filling.
Prevent the screen from going to sleep
In a microwave safety bowl, carrots, onion, peppers, garlic, ginger and 2 tablespoons of vegetable oil for 8-10 minutes. I often stop mixing. Pour the vegetables into the slow pot.
Mix the broth, lemon grass and tapioca in the slow pot with vegetables. Sprinkle the chicken legs with salt and pepper and put in the slow pot. Cover and cook the bass for 4-6 hours.
Remove the chicken from the slow pot and put in a large bowl. With two forks, pull into pieces of the bite size.
Browse the surface of the stew for any fat with a large crack.
Heat the coconut milk in a microwave oven, stirring often, for 3 minutes or until he warmed up. Mix the lime juice, fish sauce, curry paste and brown sugar. Mix in the stew.
In a bowl, steam the snow with the remaining vegetable oil from 1 tablespoon in the microwave until it is tender, about 5 minutes. Return the grated chicken and snow peas to the slow stove.
Mix the basil or coriander and serve with fresh lime wedges.
Calories: 456Kcal | Carbohydrates: 21G | Protein: 37G | Fat: 25G | Saturated fat: 17G | Cholesterol: 161mg | Sodium: 396mg | Potassium: 921mg | Fiber: 4G | Sugar: 8G | Vitamin A: 10195Iu | Vitamin C: 30.1mg | Soccer: 71mg | Iron: 3.3mg
