Thai curry soup with chicken

Name: Thai curry soup with chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 medium onion; 3 (approx. 300 g) medium carrots; 1 (approx. 400 g) Chicken breast with bone; 1 TEASPOON peppercorns, salt; 1 Garlic clove; 1 TABLESPOON oil, pepper; 1-2 TABLESPOONS flour, 2 tablespoons curry; 100 g Whipped cream; 7-10 Tbsp Cayenne pepper or chili powder; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Coriander

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 medium onion
3 (approx. 300 g) medium carrots
1 (approx. 400 g) Chicken breast with bone
1 TEASPOON peppercorns, salt
1 Garlic clove
1 TABLESPOON oil, pepper
1-2 TABLESPOONS flour, 2 tablespoons curry
100 g Whipped cream
7-10 Tbsp Cayenne pepper or chili powder
1-2 TABLESPOONS Lime juice
7-10 Tbsp Coriander

Directions

1
Peel and quarter the onion. Carrots peel, wash, one coarsely chop. Wash the meat. Boil up with onion, carrot pieces and peppercorns in 3/4 l of slightly salted water. Cover and simmer at low heat for 35-40 minutes. Skim from time to time
2
Cut the remaining carrots into fine sticks. Peel garlic and ginger and dice very finely. Remove the meat and let it cool down a little. Sieve broth, put aside
3
Remove flesh from skin and bones. Fry in hot oil in a large pot on each side until brown. Season with salt and pepper and remove. Sauté carrots, ginger and garlic in the frying fat. Sweat flour and curry in it. Stir in stock and cream. Bring to the boil and simmer for about 10 minutes
4
Season soup with salt, cayenne pepper and lime juice. Cut the fillets into slices and heat them up. Arrange and garnish everything