Chicken curry soup with chili

Name: Chicken curry soup with chili
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1,5 l Chicken bouillon (instant); 1 Chicken breast, with skin and bone; 3 (approx. 200 g) Carrots; 1 can(s) (400 ml) Coconut milk; 1 TABLESPOON Curry Powder; 1 collar Spring onions; 1 red chilli pepper; 1 collar Coriander

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1,5 l Chicken bouillon (instant)
1 Chicken breast, with skin and bone
3 (approx. 200 g) Carrots
1 can(s) (400 ml) Coconut milk
1 TABLESPOON Curry Powder
1 collar Spring onions
1 red chilli pepper
1 collar Coriander

Directions

1
Put the chicken broth with the chicken breast in a pot, cover and cook for about 15 minutes. Remove the chicken breast and let it cool down a little. In the meantime peel carrots and cut them diagonally into thin slices.
2
Add coconut milk and curry to the chicken stock, bring to the boil once, add carrots and simmer for about 5 minutes. Clean and wash spring onions and cut them into pieces of about 2 cm length. Cut the chilli pepper into rings, rinse and remove the seeds.
3
Add both to the soup and simmer for about 3 minutes. Peel the skin from the chicken breast and remove the meat from the bone. Cut into thick slices and warm up briefly in the soup. Wash the coriander and dab dry.
4
Remove the leaves and sprinkle over the soup just before serving.