John Myers
Contents
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Ingredients
- 1 bunch Spring onion
- 200 g Carrot
- 150 g Peas
- 250 g Chicken breast
- 250 Milliliters Coconut milk
- 750 Milliliters Chicken bouillon
- 1 teaspoon Yellow curry paste
- 1 teaspoon Red curry paste
- 1 tablespoon Olive oil
- 1 bunch Parsley
Instructions
- Cut the green of the spring onions into fine rolls, chop the white. Peel the carrots, thinly slice them lengthways and cut them into five centimeter strips.
- Heat the oil in a medium pan. Sauté the spring onions - white and green - and the carrots in it. Add the curry paste and sauté briefly while stirring. Pour in the bouillon and coconut milk, bring to the boil and cover and cook for 5 minutes on a medium fire.
- In the meantime, halve the chicken breast lengthways and cut into thin slices. Finely chop the parsley.
- After cooking for 5 minutes, add the chicken breasts and the frozen peas to the coconut stock. Simmer for another 5 minutes rather than boil.
- Before serving, season the soup with soy sauce, salt if necessary and plenty of freshly ground pepper. Finally mix in the parsley.
Nutrition
Serving: 100gCalories: 112kcalCarbohydrates: 6.7gProtein: 12.4gFat: 3.9g
