* Green Curry Paste 1/4 cup.
* 350 grams chicken (cut into small bite).
* Coconut milk 1 1/4 cup.
* Basil leaves 1/4 cup.
* Eggplant 2 tomatoes (cut into small pieces).
* Ngmu chicken broth 1/2 cup.
* Coconut 2 tablespoons sugar (or simple sugar).
* 3 tablespoons fish sauce.
* Red chillies 2 tablets (cut around).
* 4 kaffir lime leaves.
How to do step by step.
1. The coconut milk 1/2 cup (The rest are not integrated in the next step) on the pan until hot. (Medium heat) until The water activity of about 3 to 5 minutes, then add green curry paste and stir until the water is to be integrated into the new bull. Pour all ingredients into a large pot.
2. A large pot set over medium heat. Add chicken and stir for 2 minutes then add fish sauce, sugar and a further 1 minute, add the sliced eggplant before. The activity of the remaining water and add the chicken broth. Boil the chicken until it begins to mature. Eggplant and soft.
3. Add kaffir lime leaves and basil until boiling, then turn off the lights. The dip bowl served with steamed rice. And chili sauce.
Note: Soup can be eaten with rice in it. Top with noodles to eat as well ..
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