Chicken Noodles Soup

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Ingredients:

2 teaspoons of soyabean oil.

Almonds, crushed- 3 tablespoons. Sprouted

Dried chilli powder- 1/4 teaspoons.

Cumin powder- 1/2 teaspoons.

Garlic, finely chopped- 1/2 teaspoons.

Onion- 2 pieces

Tomato- 1 large

Sugar- 1/2 teaspoons.

White pepper powder- 1/4 teaspoons.

4 cups of coconut thin milk.

Noodles, cooked- 1/2 cup.

Sprouted pulses- 1/4 cup.

Chicken meat, cooked- 1/4 cup.

Young onion- 4 slices.

1/2 cup of coconut dense milk.

1 green pepper.

Coriander leaves.

Method:

1. Put oil in the frying pan. Fry with almonds, chilli, cumin, garlic and onion for 4 minutes. Cut the tomato into pieces. Stir in 1 teaspoon of sugar, salt, black pepper and coconut milk. Once it boils, reduce the flame and gently boil for 6-7 minutes. Remove from the oven to keep warm.

2. Put the sprouted pulses in a grate and put it in boiling water for 1 minute. Pick up and wash with cold water.

3. Cut the chicken into small slices.

4. Divide the noodles evenly in four soup bowls. Sprouted pulses, meat, young onions on top of the noodles. Give 2 tablespoons dense coconut milk. Dip the food and add hot coconut soup. Green pepper and coriander leaves serve with hot soup.

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