Chicken Curry Soup
Soup
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This chicken curry soup is a warming and filling dish, ideal for the cold season. With tender pieces of chicken, aromatic curry and creamy coconut milk, it is a treat for every taste. Preparation in the Thermomix® is quick and easy, so the soup is on the table in no time. It is ideal as a main course and is rich in protein.
Ingredients (14 ingredients)
-
500 ml Vegetable broth
-
200 ml Coconut milk
-
100 ml Cream
-
1 EL Curry paste
-
1 TL Curry powder
-
2 Stück Carrots
-
0.25 Stück Celery
-
1 Stück Onion
-
400 g Chicken breast fillet
-
1 EL Lemon juice
-
0.5 Bund Parsley
-
2 EL Oil
-
nach Geschmack Salt
-
nach Geschmack Pepper
Preparation (7 steps)
Prepare vegetables
Peel the carrots and celery and cut into coarse pieces. Peel and quarter the onion.
Chop vegetables
Place 2 carrots, 1/4 celery and 1 onion in the mixing bowl and chop for 5 sec/speed 5.
Sauté vegetables
Add 2 tbsp oil to the chopped vegetables in the mixing bowl and sauté for 3 min/120°C/speed 1.
Fry meat
Cut the chicken breast fillet into bite-sized pieces and fry in a separate pan with some oil until cooked through.
Add liquid
Add 500 ml vegetable broth, 200 ml coconut milk, 100 ml cream, 1 tbsp curry paste and 1 tsp curry powder to the sautéed vegetables in the mixing bowl.
Cook soup
Cook the soup for 15 min/100°C/speed 1. Leave the measuring cup in place.
Add meat and remaining ingredients
Add the fried chicken, 1 tbsp lemon juice, 1/2 bunch of parsley (chopped) and salt and pepper to taste to the mixing bowl and heat for 2 min/90°C/Reverse speed speed 1.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Milk
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