Hello everyone!!
Let's have a healthier dish today.

Do you like turning your leftover food into a more delicious and nutritious dish with a twist?
I do it at home sometimes. Just like today, I had some leftover fried chicken, so I turned it into a delicious and nutritious dish by adding some healthy vegetables to it.

So, without further ado, let me show you how I did it.

Leftover Chicken in Coconut Milk Soup with Veggies

INGREDIENTS:

Leftover chicken
Squash
Yam
Sponge Gourd
Lady Finger
Moringa leaves
Malabar Spinach
Onion
Tomato
Ginger
Spring Onion
Green Chili
Chicken Cube
Salt
Garlic Powder
Canola Oil
Coconut Milk (1st extract and 2nd extract separately in a bowl)

PREPARATION:

Shred the leaves of moringa and Malabar spinach from their stem. Then wash them well and set them aside.
Shred the leftover chicken into small pieces, and then set aside.
Extract the coconut milk from the coconut meat twice. Separate the 1st extract from the 2nd extract. Then set aside.
Wash and peel the squash and cut it into small pieces.
Peel and wash the yam then cut it into small pieces.
Wash and peel the sponge gourd, then cut it into small pieces.
Wash and cut the crown of the lady finger.
Wash and peel ginger then cut and crushed.
Peel and wash onion then cut in small pieces.
Wash spring onion then cut in small pieces. Wash the tomato and cut it into small pieces.
Set all the ingredients aside and prepare the cooker.

COOKING TIME:

Heat some canola oil in a cooker or pan, then sauté onion, ginger, and the white part of spring onion until aromatic.

Add the yam and sauté with the spices.

Then, add the 2nd extract of the coconut milk and let it simmer for a few minutes or until the yam softens.

Season with a pinch of salt, garlic powder, and the chicken cube.
Cover the cooker and continue cooking for another few minutes to let the yam be softer and more tender until it makes the soup starchy.

Add the squash, sponge gourd, and the lady finger. Then, add the first extract of the coconut milk. Cover the pan again and continue cooking.

After a few more minutes, add the green chili and tomatoes.

Add the shredded leftover chicken and continue to simmer on low heat for about 5 minutes.

Lastly, add the green leafy veggies. (Moringa, Malabar spinach, and the green part of spring onions)
You can also add hot sauce if you want but, it’s only optional.