Thai-style Chicken Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 500 g chicken fillets, sliced thinly
• 1 medium leek, sliced thinly (350g)
• 3 garlic cloves, crushed
• 1 teaspoon mild curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups chicken stock
• 1 stalk fresh lemongrass, halved
• 500 ml coconut milk
• 2 teaspoons sambal oelek
• 1 tablespoon cornflour
• 1 tablespoon water
• 1 teaspoon fish sauce
• 1 red capsicum, sliced thinly (200g)
• 4 green onions, sliced thinly
• 1 lime, juice of
• 1 tablespoon fresh coriander, chopped finely

Recipe

• 1 heat 1 tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
• 2 in the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
• 3 transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
• 4 stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 min's.
• 5 mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
• 6 just before serving stir in capsicum, onion, juice and coriander.
• 7 serve soup hot by itself or with bread.