Chicken-curry-coconut Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 350 g chicken breast, cut into small pieces
- Oil, for frying
- 2 apples, grated
- 3 banana (s)
- 1 large onion (s), diced
- 3 tablespoon curry
- 2 tablespoon soy sauce
- 125 ml cream
- 1 can coconut milk
- 2 liters broth
- turmeric
- Tabasco
Print Recipe
Pin Recipe Instructions
- First, gently brown the chopped chicken breast in a little oil over medium heat.
- Dice the onion, peel, core and grate the apple. Peel and mash the bananas. Add everything to the meat. Season with curry, pour in approx. 500 ml of the stock and simmer gently for 15 minutes.
- Add the rest of the broth. Season with cream, soy sauce, possibly curry, turmeric or Tabasco.
- Finally add the can of coconut milk.
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