Contents
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Ingredients
- 750 g Small, waxy potatoes
- 300 g Leek
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 2 tbsp Butter
- 2 tbsp Mild curry powder
- 1700 ml Chicken broth (2 stock cubes, 10 g each)
- 320 ml Coconut milk (2 small cans of 160 ml each)
- 1 Large, red chilli pepper
- 1 Cup Finely chopped coriander
- 250 g Chicken breast fillet
- 1 tbsp Sunflower oil
- 1 tsp Mild curry powder
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Maggi wort
- 1 tbsp Dark fish sauce
- 1 tsp Salt
- 1 tsp Sugar
- Coriander for garnish
Instructions
- Peel, wash and dice the potatoes. Clean and wash the leek and cut into rings. Peel and finely dice the garlic cloves and ginger. Clean, halve and cut into rings the red chilli pepper. Wash the coriander, shake dry and cut finely. Wash the chicken breast fillet, pat dry with kitchen paper and cut into small cubes. Heat the butter (2 tbsp) in a saucepan, fry the garlic cloves, ginger cubes, potato cubes and leek rings in it, sprinkle with mild curry powder (2 tbsp), sauté briefly and deglaze / pour on the chicken stock (1700 ml) and coconut milk (320 ml). Simmer everything with the lid on for about 25 minutes and puree finely with a hand blender or mixer. Stir in corn (330 g), chili pepper rings and chopped coriander and add sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), Maggi seasoning (1 tbsp), dark fish sauce (1 tbsp), salt (1 tsp) and sugar (1 tsp ) spice vigorously. Let everything simmer again for about 5 - 10 minutes. In the meantime, fry the chicken breast fillet cubes in a pan with sunflower oil (1 teaspoon) until golden-brown / stir-fry and sprinkle / season with mild curry powder (1 teaspoon). Add / fold in the chicken breast fillet cubes into the soup. Serve curry potato corn chicken breast fillet soup garnished with coriander.
Nutrition
Serving: 100gCalories: 41kcalCarbohydrates: 10g