Yellow curry soup with chicken skewer

Name: Yellow curry soup with chicken skewer
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Chicken filets; 1 TABLESPOON + 1 tsp curry powder; 2 TABLESPOONS Oil; 1/4 (approx. 300 g) Pineapple; 2 Yellow courgettes (approx. 300 g each); 500 g yellow tomatoes; 4 Stem(s) Thyme; 2 TABLESPOONS crushed almonds; 500 ml Carrot juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Chicken filets
1 TABLESPOON + 1 tsp curry powder
2 TABLESPOONS Oil
1/4 (approx. 300 g) Pineapple
2 Yellow courgettes (approx. 300 g each)
500 g yellow tomatoes
4 Stem(s) Thyme
2 TABLESPOONS crushed almonds
500 ml Carrot juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp wooden skewers

Directions

1
Wash the chicken fillets and pat them dry. Cut the fillets into large pieces. Mix 1 tablespoon curry and oil. Put the meat pieces into the marinade, turn them and let them stand for about 30 minutes
2
Peel the pineapple, cut into slices and cut out the hard stalk. Dice the flesh. Clean, wash and cut the zucchini into small pieces. Wash and clean tomatoes and cut into large pieces. Wash thyme, dab dry and chop finely
3
Finely puree the zucchini, tomatoes, almonds, carrot juice, 1 teaspoon curry and thyme (except for something to sprinkle on top). Season to taste with salt and pepper
4
Heat a coated pan and fry the meat for about 5 minutes, turning it over. Remove from the pan and season with salt and pepper. Put the meat on skewers alternating with pineapple. Arrange soup with chicken skewers in soup bowls and sprinkle with thyme