Creamy Chicken Curry Soup
with pak choi, carrot & potatoes- Soja
- Tarwe
- Vis
- Melk (inclusief lactose)
Pak choi contains a lot of folic acid. This is essential for the production of red blood cells, which help to carry oxygen and energise your body!
Ingredients
½ sachet(s)
Vietnamese-style sauce
(Contains: Soja, Tarwe)
100 g
Chicken thigh strips
¼ piece
Fresh lemongrass
150 g
Potatoes
5 milliliters
Fish sauce
(Contains: Vis)
1 piece
Shallot
1 piece
Carrot
½ piece
Pak choi
½ sachet(s)
Yellow curry spices
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
200 milliliters
Low sodium chicken stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Wash or peel the potatoes and cut them into wedges, then rinse under cold water.
- Chop the shallot and slice the carrot into thin crescents.
Did you know... potatoes are a great source of vitamins, such as vitamin B6 and vitamin B11 which keep you energised. Potatoes also provide vitamin C for a strong immune system.
- Heat the sunflower oil in a soup pot or large pan over medium-high heat and fry the shallot for 1 minute.
- Add the chicken, yellow curry spices, potato wedges and carrot and fry for 3 minutes, then pour in the cream and the stock.
- Bruise the lemongrass and add it to the soup (see Tip).
- Lower the heat, cover with the lid and allow to simmer gently for 9 - 12 minutes.
Tip: the lemongrass will provide more flavour if you bruise it several times.
- Remove and discard the base of the pak choi and finely chop both the stem and the leaves.
- Add the pak choi to the soup and cook gently for 3 minutes, then stir in the fish sauce* and the Vietnamese-style sauce.
- Check if the potatoes and the carrot are done, then season to taste with salt and pepper.
- Add another splash of fish sauce as preferred.
*Take care, this ingredient is salty! Use as preferred.
- Take the lemongrass out of the soup and then serve in bowls or deep plates.
