Name: Hearty chicken and veggie soup
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 15 ml oil; celery stalks chopped; onion chopped; garlic cloves, crushed; 30 ml Thai red curry paste; 250 g dried soup mix; 1 l stock chicken; potatoes peeled and cubed; carrots peeled and cut into chunks; chicken breast fillets sliced; lemon juice; salt and freshly ground black pepper; fresh coriander handful, chopped; red chillies finely chopped

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Ingredients (14)

15 ml	oil
	celery stalks — chopped
	onion — chopped
	garlic — cloves, crushed
30 ml	Thai red curry paste
250 g	dried soup mix
1 l	stock — chicken
	potatoes — peeled and cubed
	carrots — peeled and cut into chunks
	chicken breast fillets — sliced
	lemon juice
	salt and freshly ground black pepper
	fresh coriander — handful, chopped
	red chillies — finely chopped

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Method:

1 Heat the oil in a large saucepan and stir-fry the celery, onion and garlic until fragrant. Add the curry paste and stir-fry for a minute.

2 Add the soup mix and cover with water. Cook over medium heat for about an hour or until the soup mix is almost done.

3 Add the stock, potatoes and carrots and simmer for 15 minutes. Add the chicken and simmer for another 5 minutes or until the chicken has turned white and is done. Add more water if the liquid evaporates too fast. The soup mix will ensure the soup thickens.

4 Season with the lemon juice, salt and pepper.

5 To finish Add the coriander and chillies, stir and serve.