Chicken Curry Soup Recipe

Name: Chicken Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None onion, peeled and halved; 3 None chicken breasts (about 400g); 1 None bay leaf; 1 cm piece fresh root ginger, peeled and thinly sliced; 1/2 stalk lemon grass, crushed flat; 5 None black peppercorns; 1 None small red chilli, deseeded and chopped; 300 g white cabbage, cut into strips; 1 tbsp curry powder; 2 None red peppers, deseeded and cut into strips; 225 g can bamboo shoots; 50 g bean sprouts; 15 g fresh coriander, 4 sprigs set aside for garnish, remainder finely chopped

Servings: persons

1 None onion, peeled and halved
3 None chicken breasts (about 400g)
1 None bay leaf
1 cm piece fresh root ginger, peeled and thinly sliced
1/2 stalk lemon grass, crushed flat
5 None black peppercorns
1 None small red chilli, deseeded and chopped
300 g white cabbage, cut into strips
1 tbsp curry powder
2 None red peppers, deseeded and cut into strips
225 g can bamboo shoots
50 g bean sprouts
15 g fresh coriander, 4 sprigs set aside for garnish, remainder finely chopped

1
Heat a skillet and add the onion halves cut-side down. Sear until dark brown.
2
In a saucepan, bring the chicken and 6 1/2 cups of water to a boil. Add the bay leaf, ginger, lemon grass, peppercorns, chili and onion halves. Season with salt and simmer over a medium heat for 35 mins.
3
Remove the chicken with a slotted spoon and cut into cubes. Strain the stock through a fine sieve into a clean saucepan. Add the cabbage and curry powder and simmer for 5 mins. Add the peppers and bamboo shoots and simmer for 5 mins. Add the bean sprouts, chicken and cilantro and bring to a boil again.
4
Ladle into bowls and garnish with cilantro.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 None onion, peeled and halved, 3 None chicken breasts (about 400g), 1 None bay leaf, 1 cm piece fresh root ginger, peeled and thinly sliced, and more.

Yes, Chicken Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry Soup

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