Red Curry Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoon tomato paste
- 1 large onion (s)
- 2 cloves garlic
- 1 red pepper (s)
- 1 chilli pepper (s), red
- 2 tablespoon ginger, chopped
- 1 teaspoon salt
- pepper
- 3 small can coconut milk
- 500 ml vegetable stock
- 1 bunch spring onion (s)
- 1 bell pepper (s), yellow
- 500 g cherry tomato (s)
- 500 g chicken breast fillet (s)
- 1 stalk lemongrass
- curry
- possibly coriander greens, chopped
- oil
Print Recipe
Pin Recipe Instructions
- Roughly dice the onion, garlic, red pepper and chilli pepper and puree to a creamy paste together with tomato paste, ginger, salt, pepper and curry.
- Heat some vegetable oil in a large saucepan and fry the curry paste in it for 4 to 5 minutes over medium heat. Add coconut milk, vegetable stock and lemongrass and let simmer.
- The vegetables can now be cleaned and cut. To do this, cut the spring onions into rings and the yellow bell pepper into thin strips. Halve tomatoes and set aside. Cut the chicken breast fillets into wafer-thin strips.
- Add the spring onions, peppers and the meat to the soup and simmer gently for 10 to 15 minutes until everything is cooked through. The vegetables should still be firm to the bite. Season the soup with salt and pepper and remove from the fire. Add the halved tomatoes and cover everything for 5 minutes.
- If you like, you can serve the soup with chopped coriander. The number of chili peppers can be varied depending on the degree of spiciness desired.
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