Curry soup with chicken

Name: Curry soup with chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 medium-sized carrot; 1 Stalk leek (leek); 1 (approx. 350 g) Chicken breast on the bone; 7-10 Tbsp salt, white pepper; 1 Bay leaf; 3 Allspice seeds; 1 can(s) (425 ml) unsweetened coconut milk; 2 TABLESPOONS Curry; 1 medium-sized apple; 7-10 Tbsp Coriander or parsley

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

A happy yellow curry soup for the soul! Creamy thanks to coconut milk, wonderfully fruity thanks to apple and particularly filling with carrots and chicken, this Asian soup puts you in a good mood.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 medium-sized carrot
1 Stalk leek (leek)
1 (approx. 350 g) Chicken breast on the bone
7-10 Tbsp salt, white pepper
1 Bay leaf
3 Allspice seeds
1 can(s) (425 ml) unsweetened coconut milk
2 TABLESPOONS Curry
1 medium-sized apple
7-10 Tbsp Coriander or parsley

Directions

1
Peel, wash and dice the carrot. Clean and wash the leek. Cut half the leek into pieces, the rest into fine rings.
2
Wash the meat and boil it up in about 3/4 l lightly salted water. Add carrot, leek pieces, bay leaf and allspice to the meat. Simmer covered for 30-40 minutes. Skim off the resulting foam. Remove the meat. Pour the stock through a sieve.
3
Heat coconut milk in a pot. Stir in curry. Pour in the broth and bring to the boil. Season the soup with salt and pepper.
4
Wash the apple, quarter it, core it and cut it into pieces. Add apple and leek rings to the soup and cook for about 5 minutes. Remove flesh from skin and bones. Cut into pieces and heat up in the curry soup. Season to taste and garnish with coriander or parsley if necessary.