Curry coconut soup

Name: Curry coconut soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken breasts on the bone (à 300 g); 7-10 Tbsp Salt; 2 medium-sized carrots; 2 Leek sticks (leek); 5 Allspice seeds; 2 Bay leaves; 7-10 Tbsp 1/2 0.33 l can "Cream of Coconut" (coconut cream); 2 TABLESPOONS Curry; 1 TEASPOON Butter or margarine; 2 Limes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS sauce thickener; 3 medium-sized apples; 7-10 Tbsp (e.g. Gloster); 7-10 Tbsp Coriander

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken breasts on the bone (à 300 g)
7-10 Tbsp Salt
2 medium-sized carrots
2 Leek sticks (leek)
5 Allspice seeds
2 Bay leaves
7-10 Tbsp 1/2 0.33 l can "Cream of Coconut" (coconut cream)
2 TABLESPOONS Curry
1 TEASPOON Butter or margarine
2 Limes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS sauce thickener
3 medium-sized apples
7-10 Tbsp (e.g. Gloster)
7-10 Tbsp Coriander

Directions

1
Wash the chicken breasts and boil them in 1 1/2 litres of slightly salted water. In the meantime, peel and roughly dice the carrots. Clean, wash and chop 1 stick of leek. Add the carrots, leek, allspice and bay leaves to the chicken and cook everything covered over a low heat for about 45 minutes. Remove the meat, pour the stock through a sieve and collect it. Heat "Cream of Coconut".
2
Fry curry in it. Deglaze with broth. Squeeze limes. Season soup with lime juice, salt and pepper. Stir in sauce thickener. Clean and wash the rest of the leek and cut into fine rings. Wash the apples, remove the core and dice the apples. Add leek and apples to the soup and cook for about 5 minutes. Skin the chicken breasts. Remove the meat from the bones and cut into bite-sized pieces. Heat briefly in the soup.
3
Clean and wash the rest of the leek and cut into fine rings. Wash the apples, remove the core and dice the apples. Add leek and apples to the soup and cook for about 5 minutes. Skin the chicken breasts. Remove the meat from the bones and cut into bite-sized pieces. Heat briefly in the soup. Serve in a terrine. Garnish with coriander leaves