Thai-Style Chicken Soup

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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