John Myers
Contents
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Ingredients
- 100 g Chicken inner fillets
- 150 g Carrots
- 150 g Chinese cabbage (100 g heart-shaped leaves + 50 g lettuce strips)
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Small red chilli pepper
- 1 piece Ginger the size of a walnut
- 1 Lemongrass stalk
- 1 tbsp Red curry paste
- 1 tbsp Sunflower oil
- 1 tbsp Sesame oil
- 835 ml Chicken broth (4 teaspoons instant)
- 1 Small can of coconut milk 165 ml
- 5 tbsp Coriander TK (own production!)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Mild curry powder
- 1 tsp Fish sauce
- 4 Stalk Parsley for garnish
Instructions
- Clean / strip the chicken breast inner fillets, wash, pat dry with kitchen paper and dice. Peel the carrots with the peeler, halve the larger ones lengthways and slice everything diagonally. Clean the Chinese cabbage, cut out the leaf hearts in a wedge shape and cut into small diamonds. Cut the remaining part into very fine strips. Peel and halve the onion, cut into wedges and assemble. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Clean the lemongrass and dice the soft front part. Heat sunflower oil (1 tbsp) with sesame oil (1 tbsp) in a wok, fry the red curry paste (1 tbsp) in it, add the meat cubes and fry with them. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes + lemongrass cubes, onion wedges, carrot slices and 2 times Chinese cabbage) and fry with them. Deglaze / pour in the chicken broth (835 ml) and stir in the coconut milk (165 ml). Season everything with ground cumin (1 teaspoon), ground coriander (1 teaspoon), sugar (1 teaspoon), salt (1 teaspoon), mild curry powder (1 teaspoon) and fish sauce (1 teaspoon). Add / fold in the coriander (5 tbsp frozen) and cook with the lid closed for about 15 minutes. Serve curry, carrot and Chinese cabbage soup in a wok, garnished with parsley.
Note:
- As a starter, the soup is for 4 people. As a main course for 2 - 3 people.
