Curry – Chicken Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breast fillet (s)
- 3 shallot (s)
- 1 chilli pepper (s), red
- 1 lime (s)
- 250 g spinach leaves
- 400 ml coconut milk
- 2 tablespoon curry
- 500 ml chicken broth
- salt
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small cubes and season with a little salt. Finely chop the shallots and chilli. Wash the lime with hot water and rub off the peel. Clean and roughly chop the spinach.
- Heat half of the coconut milk in a saucepan. Add shallots, chilli, lime zest and curry and heat while stirring. Add the meat and top up with the stock and the rest of the coconut milk. Let it steep for 5-6 minutes.
- Then add the spinach and cook for a few minutes until it is soft. If necessary, add a little salt.
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