material

30g butter, 3 celery, mashed, 1 onion, mashed, minced garlic 1g, flour 15g, curry powder 15g, red pepper 0.5g, canned chicken soup 2 (430ml) and canned coconut milk 4/kloc-0.

working methods

1. Melt the butter in a large pot over medium heat. Then add celery and onion to the butter and stir-fry for 5 minutes. Add garlic and fry for 2 minutes. Then add flour, curry powder and red pepper and stir-fry for one minute. Then pour in chicken soup and boil it. Reduce the heat and cook for 20 minutes without stopping stirring. Then mix in coconut milk and peanut butter. Continue to stir-fry until cooked, and then remove the pot from the stove.

2. Pour a part of the soup into a blender or food processor and mix well. Then pour it into a bowl and decorate it with some broken flowers.