CHICKEN AND COCONUT CURRY SOUP
473 ml precooked chicken – diced
4 medium potatoes peeled and cut in chunks
1 red bell pepper (not chilli) – diced
1 carrot – grated
¼ cabbage – shredded
1 onion – chopped
3 garlic cloves – minced
30 ml fresh ginger – minced
30 ml red curry paste
15 ml turmeric
473 ml coconut milk
473 ml chicken or vegetable stock
Fresh cilantro (coriander) for serving (unless you hate it)
Salt and Pepper
Cook onion garlic and ginger for few minutes
Add curry paste, turmeric salt and pepper and cook for another couple of minutes
Add the coconut milk, broth and potatoes and simmer until potatoes are soft
Blend the mixture into a smooth puree using an immersion blender, adding more broth as needed if the soup is too thick
Fry the pepper, carrot and cabbage for couple of minutes, add the chicken chunks and veg to the soup and serve
Serves 4
Bron : Paleo Leap.
Foto : Petro Borchard
