Summary

Ingredients

• 400 g chicken breast, on the bone with skin
• salt and pepper
• 3 small carrot (s)
• 40 g iner
• 2 tablespoons oil
• 1 tablespoon curry
• 100 g whipped cream
• 1 tablespoon cornstarch
• 1 pinch (s) sugar
• 1 tablespoon lime juice
• possibly coriander greens for garnish
• 1 liter water (salt water)

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast and place in a saucepan with 1 liter of salted water. Bring the water to the boil and cook the meat for about 30 minutes.
2. Peel, wash and finely peel the carrots. Peel and finely dice the ginger. Remove the meat, pour the broth through a sieve and collect it.
3. Heat 1 tablespoon of oil in a saucepan, sweat the carrots and ginger in it, dust with curry. Pour in the broth, bring to the boil and simmer for about 3 minutes. Mix the cream and starch until smooth, stir into the soup and simmer for about 1 minute. Season to taste with salt, pepper, sugar and lime juice.
4. Loosen the flesh from the skin and bones. Heat 1 tablespoon of oil, fry the chicken in it and cut into slices. Arrange the chicken soup and meat on plates and garnish with coriander if you like. Serve with fresh bread.