Saturday, October 18, 2008

Thai Chicken Soup

Serves: 6-8


1 ounce (30 g) butter
1 tablespoon oil
1 leek, chopped
Garlic to taste
1 teaspoon Madras curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound (500 g) chicken thigh fillets
1 tablespoon cornflour
2 cups chicken stock
1/4 pint (150 ml) coconut milk
1 tablespoon sambal oelek
2 carrots, sliced
1 small red pepper, chopped
1 small green pepper, chopped
Lime slices
Fresh coriander

Microwave Method:

1. Heat butter and oil for 1 minute on HIGH.
2. Add leek, garlic, curry powder, cumin and coriander. Heat for 1 minute on HIGH.
3. Coat chicken in cornflour. Add to leek mixture with chicken stock, coconut milk and sambal oelek. Cook for 10-12 minutes on MEDIUM.
4. Add carrots, pepper and lime slices. Cook a further 5-7 minutes on MEDIUM. Add fresh coriander.
5. Transfer to a steam pot and serve from the table if desired.

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