Ingredients
-
1 tablespoon oil
-
1 teaspoon curry powder
-
1 teaspoon ground cumin
-
1/2 teaspoon ground coriander
-
500 g chicken thigh fillets, thinly sliced
-
1 liter water
-
1 stalk lemongrass, halved
-
400 ml coconut milk
-
2 teaspoons sambal oelek
-
1 tablespoon cornflour (cornstarch)
-
1 tablespoon water, extra
-
1 teaspoon fish sauce
-
4 green onions, chopped
-
1 tablespoon lime juice
-
1 tablespoon fresh coriander, chopped
-
1 garlic clove, crushed
-
1 leek, sliced
-
1 small red chile, deseeded and sliced
-
3 chicken stock cubes, crumbled
Instructions
- Heat oil in pan, add leek and garlic, cook, stirring until leek is soft.
- Stir in curry powder, cumin and coriander, cook, stirring until fragrant.
- Add chicken, cook, stirring until chicken is lightly browned.
- Stir in water, stock cubes, lemon grass, coconut milk and sambal oelek.
- Bring to boil, simmer, uncovered for about 10 minutes.
- Blend cornflour with extra water and fish sauce.
- Stir through soup until soup boils and thickens.
- Remove and discard lemon grass.
- Stir in chilli, shallots, lime juice and coriander.