ONE MORE BITE! CURRIED CHICKEN SOUP W/ HOMEMADE RAMEN
Instructions: In a 5-6 quart stock pot or Dutch oven, heat olive oil over medium high heat. Season chicken parts liberally with salt and pepper on both sides
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Cooking tools:
- Pasta machine
- Dutch oven
- Stockpot
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spoon
- Fork
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Serving bowl
Ingredients
- ¼ cup olive oil
- 1 whole chicken cut into pieces
- 3 cups celery chopped (with leaves)
- 1 medium onion, chopped
- 1 large leek, chopped (both white and tender green parts)
- 4 large carrots, diced
- 4 large soft chicken bouillon cubes
- 1 jalapeño pepper, chopped (including seeds)
- 1 small red bell pepper, chopped
- 1 small orange bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons curry powder
- ½ teaspoon red pepper flakes
- 1, 13.5 ounce can coconut milk
- 2 cups frozen corn kernels
- ½ cup fresh cilantro, chiffonade
- 1 cup shitake mushrooms, caps thinly sliced
- 3 cups flour
- 1 teaspoon baking soda
- 2 eggs, beaten + ½ cup warm water
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