@lauriesmarketingtips: Not on Google? You're losing customers. Comment 'DIGITAL' for your free checklist to get found fast 🚀 #LocalSEO #SEO #google #fyp #gmb #businesstips #businesstiktok #foryoupage

Laurie's Marketing Tips
Laurie's Marketing Tips
Open In TikTok:
Region: US
Wednesday 12 February 2025 16:39:18 GMT
211
8
1
5

Music

Download

Comments

music_ngm
Next Generation Music :
i didn't know this thanks for the advice
2025-02-23 18:09:23
2
To see more videos from user @lauriesmarketingtips, please go to the Tikwm homepage.

Other Videos

Slow-Cooked Thai Coconut Chicken Soup with Aromatic Herbs and Creamy Coconut Broth-COOKING WITH BRIGHT EYES  Recipe Ingredients: 2 lbs boneless, skinless chicken breasts 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon red Thai curry paste 4 cups chicken broth 2 (13.5 oz) cans full-fat coconut milk 1 tablespoon fish sauce 1 tablespoon low-sodium soy sauce 1 teaspoon brown sugar 1 red bell pepper, sliced 1 cup shredded carrots 8 oz mushrooms, sliced 2 tablespoons fresh lime juice 2 cups baby spinach Fresh cilantro, chopped Sliced green onions Lime wedges for serving Salt and black pepper to taste Directions: Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until softened. Add garlic, ginger, and Thai curry paste. Cook for 1 minute until fragrant. Transfer the mixture to the crockpot. Add chicken breasts, chicken broth, coconut milk, fish sauce, soy sauce, and brown sugar. Stir gently. Add bell pepper, carrots, and mushrooms. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Remove the chicken and shred it using two forks. Return shredded chicken to the slow cooker. Stir in spinach and lime juice. Cook for another 5-10 minutes until spinach wilts. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro, green onions, and serve with lime wedges. Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes Kcal: 385 kcal | Servings: 6 servings
Slow-Cooked Thai Coconut Chicken Soup with Aromatic Herbs and Creamy Coconut Broth-COOKING WITH BRIGHT EYES Recipe Ingredients: 2 lbs boneless, skinless chicken breasts 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon red Thai curry paste 4 cups chicken broth 2 (13.5 oz) cans full-fat coconut milk 1 tablespoon fish sauce 1 tablespoon low-sodium soy sauce 1 teaspoon brown sugar 1 red bell pepper, sliced 1 cup shredded carrots 8 oz mushrooms, sliced 2 tablespoons fresh lime juice 2 cups baby spinach Fresh cilantro, chopped Sliced green onions Lime wedges for serving Salt and black pepper to taste Directions: Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until softened. Add garlic, ginger, and Thai curry paste. Cook for 1 minute until fragrant. Transfer the mixture to the crockpot. Add chicken breasts, chicken broth, coconut milk, fish sauce, soy sauce, and brown sugar. Stir gently. Add bell pepper, carrots, and mushrooms. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Remove the chicken and shred it using two forks. Return shredded chicken to the slow cooker. Stir in spinach and lime juice. Cook for another 5-10 minutes until spinach wilts. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro, green onions, and serve with lime wedges. Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes Kcal: 385 kcal | Servings: 6 servings

About