Curry coconut soup with poultry

Name: Curry coconut soup with poultry
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 small head cauliflower; 200 g frozen peas; 3-4 red peppers; 2 small onions; 4 (150 g each) Chicken filets; 2 TABLESPOONS Oil; 1-2 TEASPOONS medium hot curry powder; 3 can(s) (400 ml each) Coconut milk; 7-10 Tbsp Juice of 1 lime; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Stem(s) Coriander

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 small head cauliflower
200 g frozen peas
3-4 red peppers
2 small onions
4 (150 g each) Chicken filets
2 TABLESPOONS Oil
1-2 TEASPOONS medium hot curry powder
3 can(s) (400 ml each) Coconut milk
7-10 Tbsp Juice of 1 lime
2 TABLESPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Stem(s) Coriander

Directions

1
Clean and wash the cauliflower, cut into small florets and blanch in 1 litre of boiling salted water for about 4 minutes, remove. Blanch peas in the stock for about 2 minutes. Remove peas from the stock and rinse under cold water.
2
Halve the peppers, clean, wash and cut into small pieces. Peel and finely chop the onions. Wash the chicken, dab dry and cut into cubes. Heat 1 tablespoon of oil in a pan and fry the chicken cubes until golden brown all around.
3
Heat 1 tablespoon of oil in a saucepan and sauté the onion cubes for 1-2 minutes. Add curry powder and sweat briefly. Add coconut milk while stirring. Add approx. 750 ml vegetable stock and lime juice and simmer for 5-8 minutes.
4
Mix the starch and 4 tablespoons of water and thicken the soup with it, bring to the boil. After about 5 minutes add vegetables and chicken and season the soup with salt, pepper and possibly some curry. Wash the coriander, dab dry and chop finely.
5
Finally, add half of the coriander to the soup, sprinkle the other half over the soup.