THAI-STYLE CHICKEN SOUP

Thai-Style Chicken Soup image

Provided by The Flying Chef

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

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2 tablespoons peanut oil
500 g chicken fillets, sliced thinly
1 medium leek, sliced thinly (350g)
3 garlic cloves, crushed
1 teaspoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
1 stalk fresh lemongrass, halved
500 ml coconut milk
2 teaspoons sambal oelek
1 tablespoon cornflour
1 tablespoon water
1 teaspoon fish sauce
1 red capsicum, sliced thinly (200g)
4 green onions, sliced thinly
1 lime, juice of
1 tablespoon fresh coriander, chopped finely

Steps:

Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
Just before serving stir in capsicum, onion, juice and coriander.
Serve soup hot by itself or with bread.