whatarewehaving.today

cooking

Cook the Egg noodles for 4 minutes Fry the Chicken thigh fillet in a wok until slightly browned Add the Spring onions whites, Garlic and Ginger root and stir fry for 2 minutes Put the Chicken broth , Coconut milk , Red curry paste , Smooth peanut butter and Light soy sauce in the pan Bring the soup to a boil and let boil for 8 minutes Add the Red paprika , Frozen peas and Spring onions greens Let the soup boil for 2 minutes Add the Egg noodles to the soup and let it heat up again, serve immediately