Curry Vegetable Soup with Chicken

Ingredients

• 80 g puff pastry (pre-made refrigerated)
• oil for frying
• flour for rolling
• 1 Zucchini
• 1 Garlic clove
• 1 small onion
• 1 red bell pepper
• 1 stalk leek
• 1 Carrot
• 2 Potatoes
• 1 tbsp peanut oil
• 1 tsp curry powder
• 1000 ml vegetable broth
• 200 ml coconut milk
• 1 lime leaf
• 0.5 tsp curry paste
• 250 g Chicken breast fillet
• Salt
• Pepper
• 50 g peas (frozen)

Instructions

1. 1.

   Roll the puff pastry thin on a lightly floured surface and cut into 8 cm circles. Fry the pastry discs in hot oil until golden brown, drain on kitchen paper, and let cool.

2. 2.

   Wash the zucchini, quarter lengthwise, and slice. Peel and finely chop garlic and onion. Wash, deseed, and dice the bell pepper. Clean, wash, and slice the leek into rings. Peel and slice the carrot. Peel and cut the potatoes into bite-sized pieces. Sauté garlic and onions in oil until translucent, add curry powder, cook briefly, then add potatoes and carrots. Pour in broth and coconut milk, add lime leaf, and simmer gently for about 10 minutes. Stir in curry paste, pat chicken dry, and slice into strips. Add the chicken, bell pepper, and leek to the soup and simmer gently for another 10 minutes. Taste the soup, add peas, cover, and let stand for 3 minutes.