Vietnamese Soup

Name: Vietnamese Soup
Prep time: 30 min
Cook time: 30 min
Cuisine: Soups
Ingredients: 1 tbsp curry powder 1/2 tsp of salt 4 chicken thighs 2 tbsp olive oil 1 onion finely diced 2 tbsp sweet chili sauce 3 tbsp fish sauce 2 tsp of minced garlic 1 inch ginger (or 1 tsp crushed) 3 carrots julienne cut 1 kumara cut into 2cm chunks 1 1/2 cups of fresh chicken stock 1 tin of light coconut milk 2 stalks of lemongrass cut into 1 inch slices Handful of fresh chopped coriander and spring onion

Jenny Smith

Prep: 30min

Cook: 30min

Total: 1h

Yield: 3 servings

Dish: Soups

Cuisine: Soups

Ingredients

1 tbsp curry powder
1/2 tsp of salt
4 chicken thighs
2 tbsp olive oil
1 onion finely diced
2 tbsp sweet chili sauce
3 tbsp fish sauce
2 tsp of minced garlic
1 inch ginger (or 1 tsp crushed)
3 carrots julienne cut
1 kumara cut into 2cm chunks
1 1/2 cups of fresh chicken stock
1 tin of light coconut milk
2 stalks of lemongrass cut into 1 inch slices
Handful of fresh chopped coriander and spring onion

Method

Cut chicken into a 2cm dice and coat in curry powder, set aside for 30 minutes
Prepare your vegetables as above
Heat oil in a fry pan and add the onion, garlic, sweet chilli sauce, and fry for 2 minutes. Add chicken and fry for 3-4 minutes until golden brown on the outside
Add fish sauce, lemongrass, ginger, salt and chicken stock
Bring to the boil, then reduce heat
Add carrots with 1 cup of water and cook for 10 minutes
Add coconut milk and kumara, cook until vegetables are tender, approx 10 mins
Serve in a bowl and top with fresh coriander and spring onion, done and delicious!

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Vietnamese Soup

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