Chicken Curry Soup

1. 1

   Heat a skillet and add the onion halves cut-side down. Sear until dark brown.

2. 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. 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. 4

   Ladle into bowls and garnish with cilantro.

* Per serving · 4 servings · Values may vary.