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Coconut curry soup with chicken, vegetables and red lentils

updated

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Ingredients for 2 servings:

  • 500 g chicken breast
  • 1 onion(s)
  • 2 carrots
  • 4 stalk(s) Celery
  • 4 potatoes
  • 200 g lentils, red
  • n. B. Curry powder of your choice
  • 2 tbsp tomato paste
  • 1 can coconut milk, unsweetened
  • salt and pepper
  • 1 liter vegetable broth or chicken broth

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

easy to make, just a little bit of chopping

Cut the meat into bite-sized pieces. Peel and finely chop the onion, carrots, and potatoes. Wash and finely chop the celery. Brown and season the meat, then remove from the pot. Sauté the onion in the frying fat and sprinkle with curry powder. Add the tomato paste and sauté briefly. Then pour in the broth and simmer with the lentils, potatoes, and vegetables, covered. After 20 minutes, add the coconut milk and meat and bring to a boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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