Ingredients
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2 tablespoons peanut oil
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500 g chicken fillets, sliced thinly
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3 garlic cloves, crushed
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1 teaspoon mild curry powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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4 cups chicken stock
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1 stalk fresh lemongrass, halved
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500 ml coconut milk
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2 teaspoons sambal oelek
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1 tablespoon cornflour
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1 tablespoon water
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1 teaspoon fish sauce
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1 red capsicum, sliced thinly (200g)
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4 green onions, sliced thinly
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1 lime, juice of
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1 tablespoon fresh coriander, chopped finely
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1 medium leek, sliced thinly (350g)
Instructions
- Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
- In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
- Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
- Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
- Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
- Just before serving stir in capsicum, onion, juice and coriander.
- Serve soup hot by itself or with bread.