Asian curry poultry soup

Name: Asian curry poultry soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Chicken filets (approx. 400 g); 1 Onion; 1/2 stalk of lemongrass; 1 piece(s) (approx. 1 cm, 5-10 g) Ginger; 1 small red chlischote; 1 Bay leaf; 5 black peppercorns; 7-10 Tbsp Salt; 2 red pepper; 300 g White cabbage; 1/2 bunch Coriander; 1 can(s) (228 ml) Bamboo shoots in slices; 50 g Bean sprouts (mung bean sprouts)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Chicken filets (approx. 400 g)
1 Onion
1/2 stalk of lemongrass
1 piece(s) (approx. 1 cm, 5-10 g) Ginger
1 small red chlischote
1 Bay leaf
5 black peppercorns
7-10 Tbsp Salt
2 red pepper
300 g White cabbage
1/2 bunch Coriander
1 can(s) (228 ml) Bamboo shoots in slices
50 g Bean sprouts (mung bean sprouts)

Directions

1
Wash the chicken fillets and pat them dry. Halve the onion. Put onion halves with the cut surface down in a pan and fry them without fat until dark brown. Tap lemon grass flat.
2
Peel the ginger and cut into thin slices. Halve the chilli, remove the seeds and cut into small pieces. Bring chicken fillets and 1.5 litres of cold water to the boil and season with bay leaf, ginger, lemon grass, peppercorns, chilli, halves of onion and salt.
3
Simmer broth 30-40 minutes at medium heat. Halve, clean and wash the peppers. Cut the bell peppers into strips. Clean, wash and cut the cabbage into strips. Remove the meat, let it cool down a little and cut it into cubes.
4
Wash the coriander, shake dry and put 4 stems aside. Pluck the remaining leaves from the stems and chop them finely. Pass the stock through a cloth or a very fine sieve. Cook white cabbage in the chicken stock for 10-15 minutes, season with curry and salt.
5
Add the paprika and bamboo strips after about 5 minutes. Finally add sprouts, chicken cubes and coriander, bring to the boil. Arrange in small bowls and garnish with coriander.