Preparation:
1. in a large stock pot, dissolve green curry base in 1/2 cup of the chicken broth. 2. add remaining chicken broth, broccoli, potato, garlic and onion to pot. 3. simmer for 1/2 hour or until all vegetables are cooked through. 4. add coconut milk, garlic chili pepper sauce, yogure and seasoning sauce. 5. puree in blender or food processor. 6. serve hot. |