Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 tablespoon oil
• 800 ml vegetable stock
• 1 leek
• 1 carrot (s)
• 200 g chicken breast
• 250 ml coconut milk
• 100 g rice

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Instructions

1. Peel and finely dice the onions and garlic. Clean the leek, peel the carrots - wash both and cut into slices. Wash the chicken breast, pat dry and cut into cubes.
2. Heat the oil in a saucepan and fry the meat in it. Add onion, garlic, leek and carrot and sauté. Pour in the vegetable stock and coconut milk and bring to the boil. Add the rice. Let everything cook together for about 15 minutes, until the rice is firm to the bite. Season the soup with lemon juice, curry powder, salt and pepper. Serve hot.