Ayam Sayur Kuah Santan

Chicken Vegetable Soup Ingredients Coconut milk:

     200 grams of chicken breast fillets, cut into cubes
     1 piece of carrot, cut into flower shapes
     50 grams of white cabbage, cut into rough
     2 pieces of red pepper, cut into 1 cm round
     2 pieces green chili, cut into 1 cm round
     Cayenne pepper 7 pieces
     1 liter of coconut milk 1/2 coconut
     Cooking oil 2 teaspoons

Spices:

     4 cloves garlic
     Shallots 6 items
     Pecan 2 grains
     1 cm turmeric, roasted
     salt to taste
     Sugar to taste

How to cook Chicken Vegetable Soup Coconut milk:

Heat oil, saute ground spices until fragrant.Add chicken, red peppers, green peppers and cayenne pepper and stir well. Stir-fry until chicken changes color. 
Pour the coconut milk, and cook until boiling, stirring frequently so as not to break the coconut milk.
     Add the carrots, and cook until soft.
     Add cabbage, cook until done, remove from heat.
     Serve.

Serves 4 Chicken Vegetable Soup Santan

Tips Chicken Vegetable Soup Coconut milk:
For vegetables, can be replaced or added according to taste.