Summary

Ingredients

• 1 chicken breasts
• 1 leek
• 5 mushrooms
• 2 carrot (s)
• 1 can coconut milk
• 2 potato (s)
• 1 ½ cup basmati
• 1 ½ liter broth
• 2 tablespoon curry powder
• 2 tablespoon olive oil
• 2 tablespoon sesame seeds
• salt and pepper

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Instructions

1. Wash the leek, cut into rings or pieces and sauté together with the cleaned and sliced mushrooms in olive oil in a saucepan. Cut the chicken breast into bite-sized pieces and add to the leek. Fry for approx. 5-8 minutes.
2. Add the broth and bring to a boil. Reduce heat. Add coconut milk and curry powder and simmer slowly for 5 minutes. Clean and chop the carrots. Add to the soup with the peeled and cut potatoes. Simmer slowly for about 8 minutes, add the rice and simmer for another 8 minutes. Now add the sesame and the soup simmer for another 5 minutes.
3. Turn off the stove and let the soup rest for 10 minutes. Season with salt and pepper and serve.