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Hearty chicken and veggie soup


Soup

Ingredients 14
Servings 6
Time 15 MIN

Ingredients

  • 15
    ml
    oil
  • 2
    celery stalks (with leaves), chopped
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 30
    ml
    Thai red curry paste
  • 250
    g
    dried soup mix
  • 1
    l
    chicken stock
  • 3
    potatoes, peeled and cubed
  • 4
    carrots, peeled and cut into chunks
  • 3
    chicken breast fillets, sliced
  • dash of lemon juice
  • salt and freshly ground pepper
  • handful of fresh coriander, chopped
  • 2
    red chillies, finely chopped
 

Method

1½ HR
 

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 and salt and pepper.

5 TO FINISH

Add the coriander and chillies,stir and serve.

 

 

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