Chicken sopas
Boil for 30-45 minutes in a large pan 2 chicken thighs, 4-5 spring onions, peppercorns whole and freshly ground, dash of salt, lemongrass pounded.
Extract the chicken and deconstruct into strips when cooled
Saute 1 head minced garlic in oil, then add butter. Fry until golden brown. Set aside.
Fry onion until caramelised. Add the bones.
Add diced celery and carrots. Stir.
Add chicken strips.
Add pasta shells. Stir.
Add the chicken stock (take off the lemongrass). Mix.
Add pepper and 2 Knorr bouillon chicken cubes.
Cook until pasta shells are done.
Add cabbage.
Cook until boiling
Adjust pepper and fish sauce to taste.
Add evaporated milk.
Add some of fried garlic.
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