Creamy Chicken Curry Soup

• 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.