Ingredients
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200 g new potatoes, peeled and diced
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1 small onion, thinly sliced
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2 leeks, trimmed and sliced
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2 garlic cloves, minced
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2 tablespoons vegetable oil
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1 tablespoon finely chopped ginger
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250 g boned and skinless chicken, diced
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2 roasted peppers, diced (I use the jarred variety)
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750 ml chicken stock
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2 tablespoons coarsely chopped coriander
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salt and pepper
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1 hot chili pepper, sliced and seeded if desired
Instructions
- Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
- Increase the heat slightly and add the leeks and potatoes.
- Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
- Stir the chicken and cook until it browns in patches.
- Now add the peppers and the stock.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
- Taste and adjust the seasoning before serving.
- Sprinkle over some coriander.
- You may also like to add a bit of lemon juice.