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Asparagus Chicken Curry Soup

Asparagus Chicken Curry Soup
Quantity Ingredient
300 g Asparagus
100 g Carrots
1 tbsp Soy Oil
0,25 tsp Curry, red
0,4 l Chicken broth
200 g Chicken breast fillet
1 Lemongrass, fresh
2 Lime Leaves
1 Chilli pod
30 g Spring onions
0,1 l Coconut milk
Salt
1 tbsp Fresh coriander

Asparagus chicken curry soup is a simple Thai soup refined with coconut milk. Peel fresh asparagus and cut into bite-sized pieces. Peel and slice the carrots. Heat soy oil in a saucepan, add asparagus and carrots and sauté lightly. Stir in red curry paste and pour in chicken broth. Chicken breast fillet in strips cut and in the soup give. Clean a stalk of fresh lemon grass and halve lengthwise. Add lemon grass and lime leaves to the soup. Cut a chilli pepper in half lengthwise, remove the white seeds, add the chilli pepper to the soup and bring to the boil once. Set the temperature to medium. Clean spring onions, cut into fine rings and add to the asparagus chicken curry soup. Add coconut milk and season with salt. Sprinkle fresh coriander over the soup shortly before serving.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
305 kcal
19 g
26 g
16 g

(C)opyright by Marions Kochbuch