John Myers
Contents
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Ingredients
- 60 g Chicken fillet
- 1 tbsp Olive oil
- Salt and paprika
- 50 g Fresh leek
- 60 g Fresh carrots
- 1 Fresh shallot
- 10 g Butter
- 0,5 tsp Curry powder
- 50 ml Vegetable broth
- 300 ml Coconut milk
- White pepper
- Fresh basil
Instructions
- Wash the meat, dry it and cut it into strips. Mix with olive oil and season with salt and paprika. Put in a pan and fry.
- Clean the leeks and carrots. Cut into pieces approx. 5 cm long and cut into very fine strips. Wash thoroughly. Peel and finely dice shallot.
- Steam the shallot in the butter until translucent. Add the vegetables dripping wet and sauté with them. Scatter curry powder over it and sweat briefly. Top up with the vegetable stock and steam for about five minutes.
- Add coconut milk and bring to the boil briefly. Take off the stove. Season to taste with pepper.
- Pour the soup into two deep plates. Spread the chicken strips on top. Garnish with basil.
Nutrition
Serving: 100gCalories: 83kcalCarbohydrates: 1.9gProtein: 0.6gFat: 8.2g
