Thai Curry Soup with Chicken

Ingredients

• 4 chicken breast fillets (prepped, about 140 g each, skinless)
• Salt
• Pepper
• 1 tbsp soy oil
• 1 red chili pepper
• 1 red bell pepper
• 2 Spring Onions
• 3 tomatoes
• 2 stalks lemongrass
• 2.5 cm fresh ginger
• 0.25 tsp ground cumin
• 0.5 tsp Curry Powder
• 4 lime leaves
• 800 ml chicken broth
• 250 g fresh mushrooms
• light soy sauce
• a pinch sugar
• fresh coriander for garnish

Instructions

1. 1.

   Wash, pat dry, salt and pepper the chicken; sear in hot oil 2-3 minutes each side, then remove and let cool slightly.

2. 2.

   Clean the chili, remove seeds and white membranes, dice finely. Halve the bell pepper, deseed, slice into thin strips. Trim spring onions, wash, cut into thin rings. Score tomatoes crosswise, blanch briefly, peel skins, slice or quarter.

3. 3.

   Trim outer lemongrass leaves; press stalks with knife edge to release aroma. Peel ginger, slice very thinly or shave.

4. 4.

   Heat remaining oil, add ginger, chili, cumin, curry powder, lime leaves and lemongrass; sauté 1 minute while stirring to develop flavors.

5. 5.

   Deglaze with broth, simmer gently for about 5 minutes. Add mushrooms (cleaned, halved or sliced) along with tomatoes and spring onions; cook another 5 minutes.

6. 6.

   Slice chicken into strips, return to soup to warm through.

7. 7.

   Season the soup with soy sauce and sugar. Serve in bowls topped with fresh coriander.

8. 8.