Thai soup with stew character

Ingredients for 8 servings:

• 800 g chicken fillet(s)
• 1 m.-sized onion(s)
• 5 large potatoes, mostly waxy
• 3 garlic cloves
• 3 bell peppers, red and yellow
• 1 leek(s)
• 330 g bamboo shoots in slices, from the jar
• 1,200 ml coconut milk
• 200 g cream
• 1 tbsp red curry paste
• 2 tbsp, heaped peanut butter, crunchy
• 4 tbsp soy sauce
• 2 tsp, heaped lemongrass powder
• 1 tsp, heaped Masala spice mix
• 1 tsp, heaped curry powder, if available pineapple curry and Thai curry
• 2 tsp, heaped sugar
• 1 tsp, heaped paprika powder, sweet
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Chop the onion and fry it in a large pot with a little oil. Add red curry paste if you like it spicy. The onions should at least be slightly orange after mixing with the curry paste. Add the diced meat and fry until crispy, then deglaze with the coconut milk. Now add the medium-sized diced potatoes. From this point, the soup should simmer gently for at least 45 minutes. Immediately after the potatoes, add salt, pepper, soy sauce, sugar, lemongrass powder, two generous tablespoons of peanut butter, and the finely chopped garlic so that the potatoes can absorb the flavors while cooking. After adding the soy sauce, the soup should be golden brown. Use plenty of lemongrass powder, as this spice forms the base of the flavor. Stir frequently during cooking. After about 15 minutes, add the sliced ​​bell peppers. After another 10 minutes, add the sliced ​​leeks and bamboo shoots. If you like, you can add about half of the water the sprouts are soaked in. Let the soup simmer for another 10 minutes and then reduce the heat to the lowest setting. Stir in the cream. Caution! The soup must not simmer any longer, as this could cause the cream to curdle. Season the soup with salt, pepper, soy sauce, sugar, lemongrass powder, various curry powders, paprika powder, and masala. Finally, heat the soup briefly again without bringing it to a boil. Bowls are ideal for serving. The soup tastes great with freshly baked rolls, which you dip into the soup while they are still hot. As a variation, you can also modify the soup slightly by adding fresh snow peas and/or shiitake mushrooms from a jar.